2484 Paupiettes de Boeuf Fontanges

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the Paupiettes and glaze them at the last moment.

Arrange in a circle on a round dish with a small round flat Croquette of potato on each; place a purée of haricot beans in the centre and surround with the braising liquid, passed through a fine strainer and reduced.