Côte de veau à la Dreux (Veal Cutlet à la Dreux)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- veal cutlet (the noix)
- tongue
- ham
- truffle
- butter
- garniture Financière
Instructions
- Stud the noix of the veal cutlet with tongue, ham and truffle.
- Cook it gently in butter.
- When it is cooked, trim it back to the flesh on both faces so that the studding shows clearly.
- Dress it and surround it with a garniture Financière.