Veal Cutlets and Brown Sauce
Small rounds of fried bread may be substituted for the paste
Serve with croutons of bread round
Cutlets can be dished on a border of chopped aspic with the salad in the centre
Serve at once with garnish of pickles round, and serve with tartare sauce
Serve it hot with rice
It can be a fine garnish
Serve with croutons of bread or pieces of pastry round
Serve with rich brown sauce
