Poitrine de veau à l'Allemande (Breast of Veal à l'Allemande)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Breast of veal
- Stuffing (farce)
- Fonds blanc
- Sauce Raifort
Instructions
- Stuff the breast of veal.
- Cook it gently in a fonds blanc for at least 4 hours.
- Serve a hot sauce Raifort separately.