Côte de Veau Marigny (Veal Chop with Tartlets of Peas and Green Beans)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- 2 small tartlet crusts
- peas
- green beans
- lightly thickened jus
Instructions
- Sauté the veal chop in butter and dress it.
- Fill one small tartlet crust with peas and the other with green beans cut in lozenges and bound with butter.
- Dress the two tartlets with the chop.
- Surround with a cordon of lightly thickened jus.