Noix de Veau à la Briarde (Cushion of Veal à la Briarde)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- noix de veau (cushion of veal)
- lardons
- lettuces
- Godiveau with fines herbes added
- carrots à la Crème
- the braising stock
Instructions
- Lard the noix, braise it, and glaze it at the last moment.
- Stuff halves or quarters of lettuce with Godiveau to which fines herbes have been added, and braise them.
- Arrange the noix and surround it with the stuffed lettuces.
- Serve separately a timbale of carrots à la Crème, and the braising stock, strained and skimmed of fat.