Rump or round roast of veal en surprise a la pithiviers (Noix de veau en surprise à la pithiviers) 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

Where’s the full recipe - why can I only see the ingredients?

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.

Notes about this recipe

  • Eat Your Books

    Can substitute veal round roast for veal rump, and quails or thrushes for larks. Uses the book's "Brown veal stock (Fonds de veau brun)" and "Half glaze (Demi-glace)".

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