2578 Ossi-Buchi

Name: Ossi-Buchi
Cuisine: France
Ingredients: veal; flour; parsley; lemon juice; cooking liquor; bouquet garni; white veal stock; white wine; tomato; onion; lard

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut the knuckles of veal across the bone into round sections approximately 5–6 cm (2–2½ in) thick. Season, pass through