2532 Côte de Veau Printanière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the cutlet and colour it quickly in butter on both sides. Complete its cooking by braising gently in the usual manner.

Place in a dish with a Printanière garnish to one side and serve accompanied with the braising liquid after first removing all fat, passing through a fine strainer and reducing it.