2543 Epaule de Veau Farcie à la Bourgeoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and stuff the shoulder as previously indicated and two-thirds braise it.

Remove the shoulder and place in a clean pan and surround with a Bourgeoise garnish. Remove all the fat from the braising liquid, thicken with a little Sauce Espagnole and pass through a fine strainer over the shoulder and the garnish. Cover and complete the cooking together in the oven.

When ready, remove the string and serve accompanied with the garnish and sauce.