586. NOIX OF VEAL, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (1)
  1. Prepare and braise a noix or cushion of veal in every respect the same as in the foregoing; the wine may, however, if thought proper, be omitted; when the noix is done, glaze and drain it; dish it up, pour a rich Financiere ragout (No. 188) under it, garnish round with a border of quenelles and crayfish, and send to table.
Original Text
586. NOIX OF VEAL, A LA FINANCIERE. PREPARE and braize a noix or cushion of veal in every respect the same as in the foregoing; the wine may, however, if thought proper, be omitted; when the noix is done, glaze and drain it; dish it up, pour a rich Financiere ragout (No. 188) under it, garnish round with a border of quenelles and crayfish, and send to table.
Notes
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