2741 Paupiettes de Veau à la Portugaise

Method

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

Braise them and when ready, arrange in a circle each placed on a small stuffed tomato. Fill the centre of the dish with a mound of Pommes Château and surround the Paupiettes with a cordon of Sauce Portugaise.

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