2488 Loose-Vinken, or Oiseau sans Tête

Name: Loose-Vinken, or Oiseau sans Tête
Cuisine: France
Ingredients: beef; streaky bacon; pork; forcemeat

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The name Loose-Vinken is given in Belgium to Paupiettes of beef filled in the centre with a large strip of streaky bacon as well as the forcemeat</