Filet de Veau à la Dreux (Braised Fillet of Veal with Garniture Financière)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fillet of veal
- Ham
- Tongue
- Truffle
- Thin bards of bacon
- Garniture Financière
Instructions
- Trim the fillet and remove its sinews.
- Lard it crosswise through the thickness of the flesh with lardons of ham, tongue and truffle.
- Wrap it in thin bards of bacon and braise it by the ordinary method.
- Remove the bards and glaze the fillet at the last moment.
- Dress it and surround with a garniture Financière.