Noix de Veau en Surprise à la Pithiviers
From A guide to modern cookery, 1909
Serves 6
Larks can be replaced by quails or thrushes.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 232. The excerpt below is the record exactly as published.
NOIX DE VEAU EN SURPRISE A LA PITHIVIERS Braise the cushion of veal, and prepare the case as directed above. Stuff fifteen larks without boning them; that is to say, put a lump of stuffing about the size of a hazel-nut into each. Fry them in butter with one-half lb. of mushrooms and three oz. of truffles, each of which vegetables should be raw and minced. Cohere the whole with the necessary quantity of half-glaze sauce, flavoured with game essence
Cook this with the app: pantry check, scaling, and the assistant.