2613 Oreilles de Veau en Tortue

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.

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