By Auguste Escoffier
Season the cutlet and shallow fry it gently in butter.
Place in a dish and garnish on one side of the dish with a small dariole mould of braised endive, chopped, then mixed with a little beaten egg and poached.
Deglaze the pan with a little good veal gravy and pour this around the cutlet. Serve separately a dish of Pommes Maître d’Hôtel.