Filet de Veau au Paprika (Fillet of Veal with Paprika, Hungarian Garnish)

Name: Filet de Veau au Paprika (Fillet of Veal with Paprika, Hungarian Garnish)
Cuisine: France
Ingredients: Fillet of veal; Paprika; Lard (saindoux); Onions; Garniture à la Hongroise; A good glass of cream

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Fillet of veal
Paprika
Lard (saindoux)
Onions
Garniture à la Hongroise
A good glass of cream

Instructions

Trim the fillet, remove its sinews and lard it finely.
Season it strongly with paprika.
Brown it in lard, then pot-roast it on a light bed of blanched onions.
Dress it and surround with a garnish à la Hongroise, its elements sized in proportion to the piece.
Deglaze with a good glass of cream, pass through muslin and serve separately.