Côte de Veau à la Fermière (Veal Chop with Garniture Fermière)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 veal chop
- butter
- garniture Fermière
Instructions
- Colour the veal chop well in butter.
- Surround it with the garniture Fermière prepared in advance.
- Finish cooking the chop and the garnish together.