2484 Paupiettes de Boeuf Fontanges

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.