2515 Côte de Veau à la Dreux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 studding and place in a dish. Surround with a Financière garnish containing the deglazed juices from the pan.