Côte de Veau Maintenon (Veal Chop Stuffed with Appareil Maintenon)

Ingredients

• 1 veal chop
• appareil Maintenon
• butter
• sauce Périgueux
• truffle slices

Instructions

1. Open the eye (noix) of the veal chop through its thickness.
2. Through this opening, stuff it with the cold appareil Maintenon.
3. Colour the chop in butter on both sides.
4. Finish cooking it by braising it gently.
5. Dress it and surround it with a cordon of sauce Périgueux to which slices of truffle have been added.