Advertisement
2593 Noix de Veau en Surprise
- Difficulty
Medium
Published 1903
Method
The following recipe has been included here chiefly because of its interest and originality yet at the same time it is suggested that its preparation in this manner should not be too frequently used for inclusion on the menu. It is really the equivalent of Pièce de Boeuf à la Cuiller of the old classical kitchen.
Braise the cushion of veal
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe