Paupiettes de Veau
From A guide to modern cookery, 1909
Serves 1
Can be served with various garnishes.
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 247. The excerpt below is the record exactly as published.
e pinch of salt, another of pepper, and a little nutmeg. Add the pulp of three fair-sized potatoes, baked in the oven; three oz. of chopped onions, cooked in butter without colouration; one large egg, and one table- spoonful of chopped parsley. Mix well; divide up into portions of the weight already given, and shape and cook them as in the previous case. These fricadelles are served with vegetable purées and the sauces suited to those prepared from raw meat. 1278—PAUPIETTES DE VEAU Paupiettes or scrolls are made from extremely thin slices of veal, four in. long by two in. wide. After having seasoned them, cover them with forcemeat or very fine mincemeat
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