2590 Noix de Veau Lison

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the cushion of veal in the manner for white meats without larding it and glaze at the last moment.

Place on a suitable dish and surround with 1) brioche shapes of Pommes Duchesse mixture containing some finely chopped red salt ox tongue, brushed with beaten egg and coloured in a very hot oven and 2) small dariole-sized moulds of chopped braised lettuce mixed with Sauce Béchamel and eggs, cooked au Bain-marie.

Serve separately the braising liquid after first removing all fat and passing through a fine strainer.