Filet de Veau à la Sicilienne (Fillet of Veal in Caul with Lasagne à la Sicilienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fillet of veal
- Pork caul (crépine)
- Lasagne à la Sicilienne (see garniture Sicilienne)
- Breadcrumbs
- Melted butter
- Pot-roasting liquor
Instructions
- Trim the fillet, remove its sinews, lard it and pot-roast it.
- As soon as it is cooked, wrap it in a caul between two layers of lasagne à la Sicilienne.
- Sprinkle with breadcrumbs and moisten with melted butter.
- Colour in the oven.
- Serve the pot-roasting liquor separately, skimmed of fat and strained.