2523 Côte de Veau Maréchal

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the cutlet, flour, egg and breadcrumb it then shallow fry gently in clarified butter.

Place in a dish, set a nice slice of truffle on top of the cutlet and place a bouquet of buttered asparagus tips at its side.