2528 Côte de Veau Orloff

Name: Côte de Veau Orloff
Cuisine: France
Ingredients: glaze; sauce mornay; truffle; butter

Preparation info

Appears in

Published 1903

Method

Season the cutlet and shallow fry it gently in butter.

With a sharp knife cut open the meat of the cutlet horizontally towards the bone. Place a little very thick Soubise and 2