2486 Paupiettes de Boeuf à la Piémontaise

Preparation info

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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 a border of Risotto à la Piémontaise on a round dish, place the Paupiettes in the centre and coat with the braising liquid passed through a fine strainer and reduced.

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