Paupiettes de Veau à la Hussarde (Veal Paupiettes with Duchesse Rosettes and Stuffed Tomatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal paupiettes
- Godiveau ordinaire
- Pomme duchesse
- Very small tomatoes
Instructions
- Mask the paupiettes with ordinary godiveau and braise them.
- Pipe a rosette of pomme duchesse on each paupiette and colour it in the oven.
- Dish the paupiettes in a crown.
- Surround with very small tomatoes stuffed à la hussarde.