2519 Côte de Veau au Jus

Name: Côte de Veau au Jus
Cuisine: France
Ingredients: veal gravy; butter

Preparation info

Appears in

Published 1903

Method

Season the cutlet and shallow fry it gently in butter.

Place in a dish, deglaze the pan with a little excellent veal gravy and pour around the cutlet.