2586 Mou de Veau à la Tripière

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take kg (3 lb 6 oz) calf’s lights and beat with a cutlet bat to expel as much of the air as possible. Cut it into pieces of approximately 50 g (2 oz) in weight, season and fry to colour in butter.

Moisten with 1 litre ( pt or U.S. cups) stock or water; if water is used, season it proportionately. Add 450 g (1 lb) onions cut in quarters; 1 kg ( lb) potatoes cut in quarters; a touch of crushed garlic and a Bouquet garni. Cover with a lid and cook gently in the oven for approximately 1½ hours.

Serve in a deep dish.