Auguste Escoffier

2514 Côte de Veau en Cocotte à la Paysanne

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the cutlet and colour it brown on both sides in a Cocotte, with butter and 60 g (2 oz) streaky bacon