2522 Côte de Veau Marigny

Name: Côte de Veau Marigny
Cuisine: France
Ingredients: butter; tartlet; veal stock; french beans; veal gravy; buttered peas

Preparation info

Appears in

Published 1903

Method

Season the cutlet and shallow fry it gently in butter.

Place in a dish and garnish with 2 small tartlet cases filled with a mixture of buttered peas