Veal Cutlets a la Russe

These cutlets must first be fried on both sides, each cutlet is to be covered on one side only with a preparation made with horseradish, &c, see No. 92, made with three sticks of horseradish instead of one as therein stated, the preparation to be laid on half an inch thick, egged over and crumbed with a mixture of grated cheese and fried bread-crumbs: the cutlets are to be placed in a circular row on a buttered sautapan, with a couple of spoonfuls of gravy under them, pushed in a sharp oven for ten minutes to make them perfectly hot; dish them up, garnish the centre with any kind of dressed vegetable; pour some thin tomata sauce round the base of the entree, and serve.