2594 Noix de Veau en Surprise à la Macédoine

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 and then fashion it into a case and cover as in the preceding recipe; cut the meat removed into neat even-shaped thin slices.

Place a layer of buttered Macédoine of vegetables in the case, cover with an overlapping layer of the slices of meat and repeat this operation until the case is filled, finishing with a layer of Macédoine. Cover with the lid of meat and place in the oven for a few minutes to reheat.

Serve the braising liquid separately.

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