Côtelette de Veau Périgourdine

Method

Prepare your chops and beat them well, add salt and pepper and grill them on a moderate fire (preferably of charcoal). Chop together finely a rasher of rather fat bacon, one head of garlic, chervil, about ten shallots, salt and pepper. This should be ready, so that when you turn the chops to cook the other side you can cover the first side thickly with this mixture. The heat melts the bacon fat, and by the time the other side of the chop is Grilled the mince is as it should be. The dish should be served at once.

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