2735 Paupiettes de Veau à la Brabançonne

Preparation info

    • Difficulty


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 each placed on a tartlet case filled with small Brussels sprouts gratinated à la Mornay. Place in the centre of the dish a mound of small potato croquettes. Surround with a cordon of Jus lié.