Chapter XV · Relevés and Entrées · No. 1254
1254—Côte de Veau à la Bonne Femme
Put the veal cutlet into an earthenware saucepan, with one and one-half oz. of butter, and brown it well on both sides. Add six small onions cooked in butter, three oz. of potatoes cut into roundels; and complete the cooking gently in the oven, keeping the saucepan covered.
Serve the preparation in the saucepan as it stands.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1254, p. 419. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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