Selle de Veau a la Piémontaise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Braise the saddle, and cut the fillets into collops as before.
- When reconstructing the fillets, between the collops put a little Béchamel sauce, combined with three and one-half oz.
- of grated Parmesan and three and one-half oz.
- of grated white truffles per quart of the sauce.
- Coat the surface of the joint with the same sauce, and set to glaze quickly.
- Serve the braising-liquor, cleared of all grease and strained, separately;
- as also a timbale of rizotto à la Piémontaise (No.
- 2258).
Plating
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