Côte de Veau à la Maréchale (Breaded Veal Chop with Truffle and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- coating à l'anglaise (egg and breadcrumbs)
- clarified butter
- 1 large slice of truffle
- asparagus tips
- butter
Instructions
- Bread the veal chop à l'anglaise.
- Cook it gently in clarified butter.
- Dress it with the large slice of truffle on top.
- Set beside it a bouquet of asparagus tips bound with butter.