2534 Côte de Veau Talleyrand

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Season the cutlet and shallow fry it gently in butter.

Place in a dish with a Talleyrand garnish to one side.

Surround with a cordon of Sauce Périgueux containing a short fine