2733 Paupiettes de Veau à l’Algérienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the Paupiettes after first coating the slices of veal with Godiveau containing 100 g ( oz) chopped pimento per 1 kg ( lb) of Godiveau.

Braise them and when ready, arrange in a circle placed on small cooked tomatoes. In the centre of the dish place a mound of small Croquettes of sweet potato. Surround the Paupiettes with a cordon of thin Tomato Sauce containing a very fine Julienne of pimentos.