Paupiettes de Bœuf Savtary (Braised Beef Paupiettes around a Braised Celery Gratin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Paupiettes de Bœuf
- appareil à pomme duchesse
- braised celery
- sauce Demi-glace
- fine chapelure
- melted butter
Instructions
- Mould a very small border of appareil à pomme duchesse.
- Arrange in the middle of it a hachis of braised celery bound with reduced sauce Demi-glace.
- Sprinkle with fine chapelure, moisten with melted butter and gratinate.
- Dress the braised and glazed paupiettes around this gratin.