Côte de Veau Rubens (Cold Veal Chop with Hop Shoots)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal chop
- Aspic jelly
- Hop shoots (jets de houblon)
- Sauce Tomate
Instructions
- Trim the veal chop and coat it with jelly.
- Garnish its whole surface with hop shoots bound with Sauce Tomate to which jelly has been added.
- Smooth the sauce and let it set firmly.
- Then set the chop en Belle-vue by one of the two procedures given above.