Cutlets in White Fricassee

Ingredients

• cutlets
• veal gravy
• fresh button mushrooms
• 1 piece lemon peel
• 2 egg yolks
• forcemeat balls
• lemon

Instructions

1. Cut the cutlets into proper shapes and place them in veal gravy made from trimmings, adding enough gravy to cover them. Season delicately and simmer until the meat is quite tender, being careful not to cook them so long that they lose their shape.
2. Add fresh button mushrooms and a piece of lemon peel to the pot. When the meat is done, remove it from the saucepan. Skim all fat from the gravy, then thicken it with the beaten yolks of two eggs.
3. Prepare small balls of forcemeat with minced mushrooms and poach them in the gravy just before serving. Return the cooked meat to the saucepan to reheat it. Place the cutlets in the serving dish and garnish with thin slices of lemon.