Veal Paupiettes à la Portugaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Forcemeat with panada and cream
- Small half-tomatoes
- Pommes Château
- Sauce Portugaise
Instructions
- Mask the paupiettes with a forcemeat with panada and cream.
- Braise them.
- Dish them in a crown on small stuffed half-tomatoes.
- Arrange the pommes Château in the middle.
- Surround with a cordon of sauce Portugaise.