Côte de Veau Printanière (Braised Veal Chop with Spring Vegetables)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- garniture Printanière
Instructions
- Colour the veal chop in butter on both sides.
- Complete the cooking by braising it gently.
- Dress it with a bouquet of garniture Printanière beside it.
- Serve the braising liquor separately.