Côte de Veau Orléanaise (Veal Chop with a Timbale of Chicory)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- chicorée liée (bound chicory)
- jus from the deglazing
- pommes de terre à la Maître-d'hôtel
Instructions
- Poach the bound chicory in a dariole mould to make a small timbale.
- Sauté the veal chop in butter and dress it with the timbale of chicory.
- Surround with the jus from deglazing the pan.
- Serve a timbale of pommes de terre à la Maître-d'hôtel separately.