Filet de Veau Agnès Sorel (Braised Fillet of Veal, Agnès Sorel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fillet of veal
- Tongue
- Truffle
- Tartlet crusts
- Mushroom purée
- Braising liquor
Instructions
- Trim the fillet and remove its sinews.
- Lard it finely with tongue and truffle.
- Braise it by the ordinary method, glazing it at the last moment.
- Dress the fillet and surround it with tartlet crusts filled with mushroom purée, each set with a ring of good red tongue and a slice of truffle.
- Serve the braising liquor separately, skimmed of fat and strained.