Rump or round roast of veal en surprise a la macedoine (Noix de veau en surprise à la macédoine) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 410) by Auguste Escoffier

  • brown veal stock
  • bacon rind
  • Show all ingredients...

  • EYB Comments

    Can substitute veal round roast for veal rump. Uses the book's "Brown veal stock (Fonds de veau brun)".

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute veal round roast for veal rump. Uses the book's "Brown veal stock (Fonds de veau brun)".

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