Oreilles de Veau à la Toulousaine (Calf's Ears with Garniture Toulousaine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's ears
- Blanc
- Small truffles
- Garniture à la Toulousaine
Instructions
- Cook the ears in a light Blanc.
- Drain them well, then scrape them and remove the little skin from the inside.
- Snip them and turn back the thin part.
- Place a small glazed truffle in the cavity of each ear.
- Dish up and surround with a garniture à la Toulousaine.