Veal schnitzel chopped

Ingredients
Veal 95, 10 milk, eggs 5, flour 5, 20 fat, butter 5, 50 meat juice, beef fat for frying 7, garnish 150.

Veal mince with fat or pork fat (lard), salt, add egg, milk, pepper and mix well. Cooked cutlet mass to cut for pellets of oval shape with a thickness of 5-7 mm.
For 10 minutes before serving to breaded products in wheat flour and immediately fry in a pan or in the skillet with beef fat to form on the surface of the schnitzels on both sides of crackling.
When serving drizzle the schnitzel with oil and the meat juice. Side dish — fried or boiled potatoes, mashed potatoes or boiled pasta, vegetables, cucumbers, tomatoes, etc.

Veal cutlets with tarragon

Ingredients
Veal 170, tomato puree 50, 5 flour, tarragon 5, 25 butter, garnish 150, pepper.

Cutlets with the bone slightly discourage, sprinkle with salt, pepper and fry in butter, not allowing much to brown.
In a bowl, where the fried cutlets, put the tomato puree, fry it, dilute the broth brewed from the bones of veal, add flour mixed with butter, and boil. In the strained sauce, add the tarragon leaves, put the browned cutlets and stew them for 5-10 minutes.
When serving cutlets to put on the dish, sauce to fill with butter and pour over cutlets. Garnish crumbly rice porridge or fried potatoes.

Ingredients
Kidney veal or lamb 150, 10 melted butter, mushrooms, ham, rooster combs, veal 15, sour cream sauce with onions 75, 6 cheese and herbs.

Processed raw veal kidneys cut into strips and fry.

Cut into strips cooked mushrooms or porcini mushrooms, tongue, or ham without fat cock scallops, veal. 

All together lightly fry with butter, add more sour cream sauce with onions, boiled, pour the kidney, sprinkle with cheese, drizzle with oil and put the pan from the kidneys to the other (larger), pour water and bake in the ovens.

When serving sprinkle with herbs; stewed kidneys can sprinkle truffle, cut into strips.

Ingredients
Veal 140, white bread 15, 70 milk, eggs 13, 10 butter, sauce 100, 100-150 garnish, pepper, nutmeg, parsley.

Pulp veal to miss twice through a meat grinder, add the white bread (no crusts), soaked in milk, raw egg and mix things up, skip through the meat grinder again. Put mass in a bowl and whisk to whisk, gradually add milk.

With the final portion of milk put into mass salt (10 g per 1 kg), little nutmeg and pepper. After this mass pass through the wiper car or rub through a sieve and thoroughly mix with the softened butter.

To cut the mass in the dumplings with two tablespoons, and cook them in salted broth.

Boiled dumplings pour white sauce with egg yolks and cream sauce with paprika or tomato sauce from fresh tomatoes.