Noix de Veau en Surprise à la Toulousaine
From A guide to modern cookery, 1909
Serves 6
Garnishes suited to Vol-au-vent and timbales may be served with this dish.
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 233. The excerpt below is the record exactly as published.
NOIX DE VEAU EN SURPRISE A LA TOULOUSAINE Braise the cushion and cut it to the shape of a case as explained above. Pour therein a garnish consisting of quenelles of chicken forcemeat; lamb sweetbreads, or collops of veal sweetbreads, braised without colouration; cocks’ combs; small muskrooms, cooked and very white; and slices of truffle; the whole to be cohered by means of an Allemande sauce, flavoured with mushroom essence. Return the piece sliced off at the start to its place, and sur- round with slices of the meat withdrawn from the inside of the cushion. N.B.—AIl the garnishes suited to Vol-au-vent and timbales may be served with cushion-of-veal case, which latter thus stands in the stead of the Vol-au-vent and Timbale crusts. Finally, I must ask the reader to bear in mind that methods like those described above have no place in really good cookery, the ruling principle of which should always be simplicity. 1203—NOIX DE VEAU FROIDE A LA CAUCASIENNE Cut a cold cushion of veal
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Cook this with the app: pantry check, scaling, and the assistant.