2721 Tête de Veau en Tortue

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the head in a Blanc then cut into round 4 cm (14 in) pieces with a pastry cutter. Remove any flesh from the pieces leaving just the gelatinous skin,

Arrange these in a deep dish or timbale with a Tortue garnish and Sauce Tortue.