Côte de Veau au Jus (Veal Chop with Veal Gravy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- a few spoonfuls of excellent jus de veau
Instructions
- Sauté the veal chop in butter.
- Deglaze the pan with a few spoonfuls of excellent jus de veau.
- Serve the chop with this deglazing as its only accompaniment.