Paupiettes de Veau à la Brabançonne (Veal Paupiettes with Brussels Sprouts Glazed à la Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Godiveau à la glace
- Tartlet crusts
- Brussels sprouts
- Small potato croquettes
- Jus lié
Instructions
- Mask the paupiettes with godiveau à la glace and braise them.
- Dish them up on tartlet crusts garnished with Brussels sprouts glazed à la Mornay.
- Arrange a pyramid of small potato croquettes in the middle.
- Surround with a cordon of jus lié.