Veal Cutlets Foyot

Course : French
Serves: 4
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2 pounds veal loin -- cut 4 equal slices
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
1/4 cup finely chopped onions
1/4 cup fresh bread crumbs
1/4 cup grated Swiss cheese
1/2 cup dry white wine
3 tablespoons butter -- melted
1/4 cup consomme

Preparation / Directions:

Salt and pepper cutlets. Heat butter in small, heavy skillet. Add onions and cook until golden. In a bowl, combine bread crumbs and Swiss cheese. Spread 1 tablespoon cooked onions on one side of each cutlet. Cover with crumb-and-cheese mixture. Press cutlets with flat edge of a knife to make mixture stick. Sprinkle remaining onions in an ovenproof dish. Place cutlets in dish side by side. Add wine and cover cutlets with melted butter. Bake uncovered for 2 hours, basting occasionally with liquid from pan. When liquid has evaporated, continue basting with consommé. Serve hot in baking dish. Comments: Foyot was a famous Paris restaurant located just across the way from the Senate building. Senators and businessmen used to patronize it, and the splendid Foyot cuisine and cellar did much to iron out political enmity or conflicting interests. It was torn down to enlarge the street, and what remains of Foyot is only the souvenir of its contribution to great French cuisine. Most of the specialties of the restaurant were superb, but much beyond the housewife's skill. "Cutlets Foyot," which was one of the restaurants prides, is one of the very few that can be easily made at home. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi

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