2516 Côte de Veau à la Fermière

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the cutlet and colour it brown with butter on both sides, in a Cocotte. Add a Fermière garnish prepared in advance, cover with the lid and finish cooking together in the oven.

Add a little good veal gravy at the last moment and serve the cutlet as it is in the Cocotte.