Côte de Veau aux Fines Herbes (Veal Chop with Fines Herbes Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- white wine
- sauce aux Fines herbes
Instructions
- Sauté the veal chop in butter and dress it.
- Deglaze the sautoir with white wine.
- Add the deglazing to the sauce aux Fines herbes and surround the chop with it.