2742 Paupiettes of Veal with Various Garnishes

Appears in

Published 1903

About

The Paupiettes are prepared after first coating the slices of veal with a forcemeat in keeping with the selected garnish. After rolling, colouring and braising them, they are arranged in the most suitable manner with the garnish. The following garnishes are suitable: Briarde, Bizontine, Fermière, Milanaise, Noodles, Sorrel, Savary.

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Part of

Other Preparations of Veal

Pain de Veau

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