Côte de Veau Bonne-femme (Veal Chop with Glazed Onions and Potatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- 6 small glazed onions
- 100 grammes potato
Instructions
- Season the veal chop and colour it on both sides in butter, in an earthenware casserole.
- Surround it with the glazed onions and the sliced potato.
- Cover and complete the cooking.
- Serve as it is, in the casserole.