Paupiettes de Veau Marie-Louise (Veal Paupiettes with Garniture Marie-Louise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Farce à la Crème
- Small artichoke bottoms
- Garniture Marie-Louise
- Braising fonds
Instructions
- Mask the paupiettes with farce à la Crème and braise them.
- Dish them up in a crown.
- Place on each paupiette a small artichoke bottom, garnished as directed for the garniture Marie-Louise.
- Surround with the braising fonds, reduced and lightly thickened.