2548 Filet de Veau Orloff

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Trim the fillet and remove any sinew.

Completely enclose it in thin slices of salt pork fat, tie with string and braise in the usual manner.

Allowing sufficient time before being required, first remove the string and fat, then cut a thin slice from the bott