HOME INTERESTED
How to Make Parmesan Cutlets.— Take 2lb veal cutlets, half a cup of dry breadcrumbs, half a cup of Parmesan cheese grated (any ordinary cheese may be used), half a cup of melted butter, half a teaspoonful of salt, a quarter of a teaapoonful of pepper, and two beaten eggs. Dip the cutlets in the melted butter, dust them with the cheese and breadcrumbs mixed ; pour gently the beaten eg? into which the salt and pepper have been mixed on both sides of the cutlet, dust it again with the bread and cheese crumbs, and fry it a delicate brown. LEMON SPONGE. Half an ounce of good gelatins should be put in a lined saucepan with the rind of two lemons, half a pint of hot water, gently stirred over the fire until it is thoroughly dissolved. Then strain it into a basin, add the juice of two lemong. ffDien it has coaled, down a Uttl*
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW18990420.2.235
Bibliographic details
Otago Witness, Issue 2356, 20 April 1899, Page 53
Word Count
158HOME INTERESTED Otago Witness, Issue 2356, 20 April 1899, Page 53
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in