2731 Pain de Veau

Veal Loaf

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Veal loaf is made from a veal forcemeat mixture with panada and cream and cooked in a plain mould which has first been buttered and decorated with slices of truffle.

The mixture may also be prepared as indicated for Pain de Foie de Veau replacing the liver with very White veal.

In certain cases veal loaf may be accompanied with brown sauces or with garnishes comprising a brown sauce. The most usual accompaniment, however, and the most logical is a white sauce such as Velouté à l’Essence de Champignons, Sauce Suprême, Soubise à la Crème etc.