Grilled Cold Roast Veal
Ingredients
- roast veal (a little)
- egg (a little)
- crushed rusks (a little)
- butter (a little)
- salt (a little)
Instructions
- Cut finger-thick slices from the roast veal, dip them in beaten egg, coat them in crushed rusks, and fry them quickly until golden on both sides in plenty of hot butter, sprinkled with a little salt, then serve immediately.
Modernized from a treasured 19th-century German cookbook.
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