Chapter XV · Relevés and Entrées · No. 1285
Built upon: No. 1252Pain de Foie de Veau
1285—Pain de Veau
Prepare “Pain de Veau” exactly as directed under No. 1252, Pain de Foie de Veau; but substitute for the liver some very white veal.
Pain de veau is generally accompanied by a white sauce, such as velouté prepared with mushroom essence, Allemande sauce prepared with mushrooms, Suprême sauce, etc.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1285, p. 428. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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