Paupiettes de Veau Belle-Hélène (Veal Paupiettes with Truffle and Asparagus Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Godiveau à la glace
- Truffle
- Croquettes of asparagus tips
- Jus lié
Instructions
- Mask the paupiettes with godiveau à la glace and braise them.
- Dish them up in a crown with a fine slice of truffle on each paupiette.
- Arrange the asparagus-tip croquettes in the middle.
- Surround with a cordon of jus lié.