|Veal||3⁄4 Pound (cheaper cut, but not too fat)|
|Crustless bread||4 Ounce, soaked in light stock|
|Fat||1 1⁄2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Lettuce/Chicory / endives||1 Cup (16 tbs), braised|
Mince the veal, and add the bread to it; season and stir in a beaten egg.
Make 4 fairly thin rissoles of this mixture, and roll them in flour.
Brown in a little fat in the frying-pan for a few minutes each side, then cover the pan, and cook gently for 15 to 20 minutes.
Arrange in a hot dish; make a gravy with a little stock gently heated in the frying-pan, and pour this over the rissoles.
A little lemon juice improves the sauce.
Serve with whole small lettuces or endives braised.