Tendron de veau à la Turque (Veal Tendrons à la Turque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal tendrons
- Aubergines
- Riz à la Grecque
- Sauce Mornay
Instructions
- Braise the veal tendrons à blanc.
- Fry the halved aubergines, hollow them out and chop the flesh removed.
- Refill the aubergine halves with riz à la Grecque mixed with the chopped flesh.
- Coat them with sauce Mornay and glaze.
- Dress the tendrons on the aubergine halves.