Paupiettes de Veau Madeleine (Veal Paupiettes on Artichoke Bottoms with Soubise)

Ingredients

• Veal paupiettes
• Farce à la crème
• Artichoke bottoms
• Soubise
• Purée of white haricot beans
• Sauce Demi-glace
• Braising fonds

Instructions

1. Mask the paupiettes with farce à la crème and braise them.
2. Dish them up in a crown on artichoke bottoms garnished with thick Soubise.
3. Surround with very small timbales of white haricot bean purée.
4. Serve separately a sauce Demi-glace to which the reduced braising fonds has been added.