Côte de Veau Financière (Veal Chop with Garniture Financière)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- Madère
- garniture Financière
Instructions
- Sauté the veal chop in butter and dress it.
- Deglaze the sautoir with Madère.
- Add the deglazing to the garniture Financière and surround the chop with it.