2625 Poitrine de Veau à l’Alsacienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the breast of veal as explained and braise it in the usual manner. When half cooked, remove the breast and place it in a clean pan; surround with well blanched sauerkraut containing trimmings of foie gras and finish cooking together gently.

When ready, place the sauerkraut in a suitable dish, discard the thread from the breast, slice the breast and arrange it overlapping on top of the sauerkraut.

Serve the well reduced braising liquid separately.