2517 Côte de Veau Financière

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the cutlet and shallow fry it gently in butter. Place in a dish and surround with a Financière garnish containing the juices from the pan deglazed with Madeira.