Paupiettes de Veau Richelieu

Veal Rolls with Sautéed Tomatoes

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Paupiettes Côte d’Azur. When ready to serve, cut 3 large unpeeled tomatoes in half. Squeeze out seeds and water. Sauté in butter seasoned with 1 minced clove garlic