Côte de Veau Montholon (Veal Chop with Tongue, Mushrooms and Sauce Suprême)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- 1 oval of langue écarlate (scarlet tongue)
- 2 small fluted mushrooms
- truffle slices
- sauce Suprême
Instructions
- Sauté the veal chop in butter and dress it.
- Arrange on top the oval of scarlet tongue, the 2 small fluted mushrooms and the slices of truffle.
- Surround with a cordon of sauce Suprême.