Côte de Veau en Cocotte (Veal Chop in a Cocotte)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- 6 small onions
- 100 grammes potatoes
- 2 raw mushrooms
- a dash of jus de veau
Instructions
- Season the veal chop and sauté it in butter in a cocotte.
- Colour the small onions in butter.
- Add to the cocotte the onions, the turned potatoes, the mushrooms cut in quarters and a dash of jus de veau.
- Cover, complete the cooking, and serve in the cocotte.