Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 EGGS, and let get very hot; pour over the chops. Serve with French peas.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)