Côte de Veau en Cocotte à la Paysanne (Veal Chop in a Cocotte, Paysanne Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- 2 rectangles blanched belly bacon (lard de poitrine)
- 4 small onions
- 100 grammes potato
Instructions
- Sauté the veal chop in butter in a cocotte together with the two rectangles of blanched belly bacon.
- Colour the small onions in butter.
- Surround the chop with the onions and the potato sliced paysanne.
- Cover and complete the cooking by stewing.
- Serve the chop as it is.