2550 Filet de Veau Sicilienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Trim the fillet and remove any sinew.

Lard it finely with strips of salt pork fat and Poêlé in the usual manner.

As soon as it is cooked, envelop it completely with caul. Arrange a layer of Lasagnes à la Sicilienne in a dish, place the fillet on top and cover with a further layer of the same Lasagnes. Sprinkle with white breadcrumbs and melted butter and place in a hot oven to gratinate.

Remove any fat from the pan and deglaze with a little good veal stock; pass through a fine strainer and serve separately with the fillet.

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