Côte de Veau Orloff (Veal Chop with Soubise Purée, Truffle and Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- purée Soubise
- 2 slices of truffle
- 1 spoonful stiff purée Soubise
- sauce Mornay
Instructions
- Sauté the veal chop in butter.
- Split it through the thickness of the eye (noix) and stuff it with purée Soubise and the 2 slices of truffle.
- Garnish one side with a spoonful of stiff purée Soubise and smooth it into a dome.
- Coat the chop with sauce Mornay and glaze it briskly.