"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Veal Cutlets with Cream Gravy Recipe

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This recipe for Veal Cutlets with Cream Gravy, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds veal cutlets
salt and pepper
2 eggs, beaten
bread or cracker crumbs
drippings
1 cup milk or cream
1 tbsp flour

Directions:
Directions:
Wipe cutlets and sprinkle with salt and pepper. Dip into beaten eggs, then into fine bread or cracker crumbs. Brown in drippings. Place on platter, add cream to liquid in pan and thicken slightly with mixture of flour and water. Serves 6

 

 

 

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