Procedure

1. Beat up an egg and well soak some veal cutlets in it; dip them in bread crumbs and fry them in butter on both sides.
2. As soon as they are cooked take them out, drain and lay them round a dish, place some grated horseradish and chopped anchovies in the centre, and serve with a sauce "demiglace." The "sauce demiglace" is made as follows: Take the trimmings of the veal, put them in a saucepan with a little stock, onions, carrots, and a bouquet of herbs.
3. Let all simmer together until the meat is in rags.
4. Skim often.
5. Pass all through a sieve, and clarify with the white of an egg well beaten.
6. Strain again and place over the fire until the sauce is sufficiently thick.
7. Serve with the cutlets.

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