Animelles à la Vinaigrette (Animelles with Vinaigrette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- animelles
- cooking as for a Blanquette
- Vinaigrette
Instructions
- Cut the animelles into escalopes and set them to cook as for a Blanquette.
- When cooked, drain them and add them, burning hot, to a very well-seasoned Vinaigrette.