2527 Côte de Veau Orléanaise

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 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.