2521 Côte de Veau Maraîchère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the cutlet and shallow fry it gently in butter.

Place in a dish and surround with a few short lengths of salsify lightly browned in butter, a few buttered Brussels sprouts or if unavailable, a few short lengths of buttered French beans, and 2 small Pommes Château.

Deglaze the pan with a little good veal gravy and pour around the cutlet.