Paupiettes de Veau Fontanges (Veal Paupiettes with Creamed Haricot Bean Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Farce au beurre
- Small potato croquettes
- Purée of white haricot beans with cream
- Braising fonds
Instructions
- Mask the paupiettes with farce au beurre and braise them.
- Dish them up in a crown on small potato croquettes shaped like palets.
- Arrange a purée of white haricot beans with cream in the middle.
- Surround with the reduced braising fonds.