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PAUPIETTES (Stuffed Veal Cutlets with Sauce Madeira), French
Cook the ground ham and pork in white butter for 30 minutes. Do not get the butter brown while cooking. Put the minced mushrooms, a little parsley, shallots and garlic in a bowl. Mix with egg, bread soaked in milk (without crust) and salt and pepper to taste.
Lay out the cutlets and stuff. Roll them up and tie with heavy string. Brown in pan with butter. Add the small onions a glass of diluted bouillon and a glass of Madeira wine. Salt and pepper lightly. Add a little bunch of parsley, green onions, bay leaf, thyme (very little) and whole mushrooms. Simmer until the cutlets are done. Put then on the dish with the mushrooms. Decorate the dish with toasts browned with butter.
Contributed by Mrs. Fina Henrard, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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