2515 Côte de Veau à la Dreux

Name: Côte de Veau à la Dreux
Cuisine: France
Ingredients: ham; tongue; butter; truffle

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud the flesh of the cutlet with small pieces of tongue, ham and truffle. Season and cook the cutlet gently in butter. Trim the surface clean of any