Sauté de Veau aux Nouilles (Sauté of Veal with Noodles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauté de veau aux Champignons (prepared as in that recipe
- noodles
Instructions
- Proceed as for Sauté de veau aux Champignons.
- In place of the mushroom garnish, use noodles blanched by half and let them finish poaching in the veal sauce.
- Dish in a timbale with the noodles on the pieces of veal, or arranged in bouquets at the sides.