Veal Chop en Cocotte with Noodles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- Butter
- Veal stock
- Noodles
- Thickened gravy
Instructions
- Season the chop and sauté it in butter in a cocotte.
- Moisten it barely to cover with veal stock.
- Surround it with half-poached noodles and finish poaching them with the chop until they have absorbed all the stock.
- On serving, sauce with a little thickened gravy.