Côte de Veau Périgourdine (Veal Chop in Caul with Foie Gras and Truffle)

Ingredients

• 1 veal chop
• butter
• fine pork hachis
• purée de foie gras
• chopped truffle
• crépine (caul)
• melted butter
• sauce Périgueux

Instructions

1. Sauté the veal chop in butter and sponge it dry.
2. Pass the fine pork hachis through a sieve and add to it a third of purée de foie gras and chopped truffle.
3. Garnish the chop on both sides with a thin layer of this mixture.
4. Wrap the chop in crépine.
5. Baste it with melted butter and grill it gently.
6. Dress it and surround it with a cordon of sauce Périgueux.