Chapter XV · Relevés and Entrées · No. 1255
1255—Côte de Veau en Casserole
Heat one oz. of butter in an earthenware saucepan; insert the veal cutlet, seasoned, and cook it gently, taking care to turn it over from time to time.
At the last moment, add a tablespoonful of excellent veal gravy, and serve in the saucepan.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1255, p. 420. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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