Out of Print, Used & Rare

Serves 6

1/2 stick (4 tablespoons) butter
4 tablespoons flour
1/2 pound raw peeled and deveined small shrimp
1/2 cup half-and-half
Six 2-ounce cutlets of milk-fed veal, flattened
Six 2-ounce cutlets of pork loin, flattened
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 cup all-purpose flour
2 eggs, beaten with 1/2 cup water
1 cup plain breadcrumbs
2 sticks butter

To make the veal stock, brown the veal trimmings and bones in 1 tablespoon of butter. Add the diced onions and carrots and sauté for
4-5 minutes. Add the celery tops, bay leaf, parsley, and wine, and
reduce the liquid by half. Add the water, and simmer the stock
for 1 hour. Strain. Reserve.
Make a roux by melting 4 tablespoons of butter in a saucepan and adding
the flour. Cook, stirring constantly, over medium-low heat until the roux
is medium-brown in color, approximately 15 minutes. Slowly add 2 cups
veal stock, and cook 2-3 minutes. Add the raw shrimp and simmer for 10
minutes. Add the half-and-half, and season with salt and pepper. Do not
boil the sauce once the half-and-half has been added.
To prepare the cutlets, first sprinkle them with salt and pepper. Keep
the veal cutlets separate from the pork cutlets. Dredge the veal cutlets in
flour, then dip them in the egg-water mixture, and finally coat them with
bread crumbs. In a large frying pan melt one stick of butter and sauté the
veal cutlets until they are golden brown. Follow the same procedure for
the pork cutlets, using another stick of butter for sautéing.
Place one of each cutlet on serving plates, and cover with the
warm sauce.

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