Épaule de Veau Farcie à la Bourgeoise (Stuffed Shoulder of Veal, Bourgeoise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Stuffed shoulder of veal (see Épaule de veau farcie)
- Garniture à la bourgeoise
- Sauce Espagnole
Instructions
- Stuff the shoulder and braise it two thirds through.
- Move it to another pan and surround it with a garnish à la bourgeoise.
- Thicken the cooking liquor with a little sauce Espagnole and strain it over the whole.
- Complete the cooking.