2613 Oreilles de Veau en Tortue

Name: Oreilles de Veau en Tortue
Cuisine: France
Ingredients: calf’s ears; madeira wine; tortue garnish

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Braise the calf’s ears with Madeira wine. Nick the thin edges of the ears and turn them over to make a fan shape. Arrange in a suitable dish and surround with a Tortue garnish