Chapter XV · Relevés and Entrées · No. 1260
1260—Côte de Veau Pojarski
Completely separate the meat of the veal cutlet from the bone; clear it of all skin and gristle, and chop it up with half its weight of butter, salt and pepper. Mass this mince-meat close up to the bone, shaping it like a cutlet, and cook the whole in clarified butter, turning it over very carefully in the process.
Dish with a suitable garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1260, p. 421. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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