Noix de Veau à la Chatam (Cushion of Veal à la Chatam)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- noix de veau (cushion of veal)
- lardons
- fresh noodles
- butter
- scarlet tongue
- light Soubise
- cooked mushrooms
Instructions
- Lard the noix, braise it and glaze it.
- Prepare a timbale of fresh noodles simply bound with butter, and arrange on them a turban of oval escalopes of scarlet tongue.
- Add finely sliced cooked mushrooms to a light Soubise.
- Serve the noodle timbale and the Soubise separately with the noix.