Côtelette de Veau au Beurre

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Fry your chops in butter. When cooked remove them and keep them hot. Mix in a basin the yolk of one egg, a drop of water and a teaspoonful of vinegar, salt and pepper. Beat this well and pour it little by little in the butter. Cook by the side of the fire till hot. Be careful not to let it boil. Pour this sauce over the veal chops.