Telacie Karbanádle A La Metternich

"Take cutlets from a loin roast, lightly beat the veined pieces from the ribs, separate the meat from the backbone and remove the bone, so that only clean meat remains; cut each piece with a rib for each person, flatten with a knife, salt, and sprinkle with mixed spices. Finely chop a few cleaned mushrooms, a handful of shallots, and green parsley together, mix well with fresh butter, sauté the cutlets in this mixture, and take them out onto a platter. Add a spoonful of flour to the pan where the cutlets were fried, pour in some broth, and let cook until not too runny; bind with a few egg yolks, and let cool. Spread this mixture on both sides of the cutlets, sprinkle with breadcrumbs, place side by side in a pan greased with melted clean butter, pour crayfish butter over them, let bake for a bit in the oven, arrange roundly on a platter, and pour the sauce over."

The recipe is written in a narrative, flowing format typical of 19th-century Central European cookbooks, with few exact measurements. Instructions move fluidly from ingredient preparation to cooking, presuming basic kitchen knowledge. Historical Slovak spelling is evident—words like 'pridá sa', 'miešaným korením', and 'zalegirovať' (enrich with egg yolk) reflect the period's orthography and borrowings from German and French culinary language. There is a reliance on intuition, observation, and customary methods, expecting cooks to know when a sauce is 'not too thin' or a crumb topping is 'just golden'. The directions blend technical process with practical kitchen sense: a hallmark of skilled home and professional cooks of the era.