Côte de Veau à la Vichy (Veal Chop with Carottes à la Vichy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal chop
- Butter
- Carottes à la Vichy (see the Vegetables chapter)
Instructions
- Sauté the veal chop in butter.
- Dress it with a bouquet of carottes à la Vichy.
- Surround with the deglazing juice from the pan.