2739 Paupiettes de Veau Madeleine

Name: Paupiettes de Veau Madeleine
Cuisine: France
Ingredients: veal; artichoke; cream forcemeat; haricot beans; sauce demi-glace

Preparation info

Appears in

Published 1903

Method

Prepare the Paupiettes, first coating the slices of veal with a Panada and Cream forcemeat.

Braise them and when ready, arrange in a circle placing each Paupiette on top of an artichoke