2736 Paupiettes de Veau aux Champignons

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 a Panada and Cream forcemeat mixed with chopped and squeezed raw mushrooms.

Braise them and when ready, arrange in a circle on a round dish with a very white grooved cooked mushroom on each Paupiette. Pour in the centre of the dish a Sauce aux Champignons well garnished with small button mushrooms.