Côtelette de Veau Provençale

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

Cook your chops as in last recipe and finish cooking in a vin blanc sauce, to which you have added a few shallots and garlic finely chopped and a little tomato purée.