Will's not the only one in a huff about Roper, though a little time has dampened all that to mere dismay. Still, last night I needed comfort food of sorts. Though I've got nothing against the macaroni & cheeses of the world, my taste in these cases does often run to the simpler side of French cooking. So, a picture of my veal cutlet is here, and the mushrooms and onions in cream here. Recipes below the fold, along with a brief note about why the veal cutlet is an escaloppe de veau and not a wiener schnitzel (as served at Figlmuller) or milanese sort of cutlet. I'll discuss the propriety of eating veal in my "What I'm Eating this Week" post, when I get to it.

Escaloppe de Veau - just pound a small veal cutlet to soften (though not too thin, I think), and then dip first in flour, then egg, then bread crumbs made from a good left-over loaf of white bread. Richard Olney says that the first coat of flour risks gumminess, but I haven't found that to be too dangerous. This, incidentally, is a French escaloppe de veau rather than its Austrian or Italian equivalents because wiener schnitzel is fried in lard, and Milan is in Italy's band of butter. Otherwise, they're the same thing.

Mushrooms and onions in cream - this is basically a classic french gratin, but I've added mushrooms. Boil some small onions in water for 15 minutes, remove from skins once cool, and put in a casserole with some sliced onions. Pour over enough cream to cover, roughly, and put in the oven at 350 F for 50 minutes. Flavoring can vary (nutmeg is thought authentic), but I used dried thyme because that was all I had. Yum.