2750 Sauté de Veau aux Nouilles, aux Spaghetti, aux Lasagnes etc.

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed in the same way as for Sauté de Veau aux Champignons replacing the mushrooms with one or other of the pastas as indicated. These should be half cooked and thus will finish cooking in the sauce during the final 15 minutes of simmering.

Place in a deep dish or timbale for service; the selected pasta may be cooked separately and arranged in bouquets around the sides.