Turn the veal cutlets in flour, roast them in hot fat in a frying pan, season with salt and pepper and put them on a preheated plate. Fry the eggs as fried eggs and cover the cutlets with them. Place crosswise strips of anchovy fillets on top, garnish with capers. Toast white bread, cut into small triangles, spread with butter, alternate with oil sardines, smoked salmon and caviar and garnish the escalopes with them.
In addition, offer butter beans, steamed mushrooms and fried potatoes as desired.
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