2734 Paupiettes de Veau Belle-Hélène

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the Paupiettes, first coating the slices of veal with Godiveau.

Braise them and when ready, arrange in a circle with a slice of truffle on each. Place in the centre of the dish a mound of Croquettes of asparagus tips and surround the Paupiettes with a cordon of Jus lié.

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