Selle de Veau a la Talleyrand
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one-third oz. in weight
- one and one-half oz. of butter
- three oz. of grated Gruyère
- three oz. of foie gras
- three oz. of a julienne of truffles
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare twenty studs of truffle, about one inch long and one-third oz.
- in weight.
- Stick them upright and symmetrically into the meat of the joint, making way for them by means of little incisions cut with a small knife.
- Now envelop the joint in slices of larding bacon, string it, braise it, and glaze it at the last moment.
- Dish it with some of its braising-liquor, cleared of all grease and reduced.
- Serve separately (1) what remains of the braising-liquor;
- (2) a garnish of macaroni, cut into half-inch lengths, cohered with one and one-half oz.
- of butter, three oz.
- of grated Gruyère and Parmesan, combined with three oz.
- of foie gras, cut into large dice, and three oz.
- of a julienne of truffles, per lb.
- of macaroni.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board
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Grater