gtr > wrote:

> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what?

I regard any translated recipe book that does not include the original
names of the dishes as basically unusable. In this case, the "veal
cutlets" are presumably côtes or côtelettes de veau, premières or
secondes, as the case may be (though this is not always specified). The
equivalent American cuts would be veal loin or rib chops.

For French recipes in English translation, La Bonne Cuisine de Madame E.
Saint-Ange, translated by Paul Aratow, is exemplary (but I still felt
compelled to obtain the original 1927 edition), and Mastering the Art of
French Cooking by Child, Bertholle and Beck is also highly recommended.

Victor