2551 Filet de Veau Talleyrand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim the fillet and remove any sinew.

Stud it with pieces of raw truffle and Poêlé in the usual manner with the addition of a little Madeira; glaze it at the last moment.

Place the cooked fillet on a dish and surround with a garnish of Macaroni à la Talleyrand.

Serve accompanied with Sauce Périgueux containing very fine short Julienne of truffle instead of chopped truffle.