Paupiettes de Veau aux Champignons (Veal Paupiettes with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Farce à la panade et à la crème
- Raw mushrooms
- Small fluted mushrooms
- Garniture Champignons
- Sauce Champignons
Instructions
- Mask the paupiettes with farce à la panade et à la crème into which raw mushrooms, chopped and pressed, have been worked.
- Braise the paupiettes.
- Dish them up in a crown with a small, very white fluted mushroom on each paupiette.
- Pour the garniture and the sauce Champignons into the middle.