Le Cordon Bleu Basic: Escalope de Veau à la Viennoise, Pâtes Fraîches

This was a pretty complex dish – quite a few things going on at once – but surprisingly I didn’t really screw up anything.  My pasta was way too thick (and therefore ugly), because it was done by hand, and my plating was overboard on the decoration (guilty as charged, now that I look at the photos), but the sauce tasted good, the veal was well cooked rosé, and the tomatoes were well seasoned and not too sour.

Escalopes de Veau à La Viennoise

Escalopes de Veau à La Viennoise

This was the first time I ever did “Dents de Loup” (Wolf’s teeth) on the lemon.  Much easier than I anticipated.

Escalope de Veau à la Viennoise, Pâtes Fraîches et Concassée de Tomates cuites/Veal Escalope “à la viennoise”, fresh pasta with cooked tomato concassée


Ingrédients Principaux

  • 6 escalopes de veau de 60g chacun dans la sous noix)
  • 60g de farine
  • 2 oeufs
  • 120g de mie de pain
  • 150mL de fond de veau
  • 250g de beurre
  1. trim, escaloper (diagonally cut) your veal, not too thinly.
  2. Place in a pastry bag and flatten, then score.  Film it and put into the fridge
  3. Eventually, bread your escalopes.  Salt the eggs, then roll escalopes in flour, eggs, and breadcrumbs (in that order)
  4. Place veal stock to reduce slowly

Pâte à nouilles

  • 150g de farine
  • 100g de semoule de blé fine (facultative)
  • 5g de sel
  • 2 oeufs
  • 1 jaune d’oeuf
  • 30mL d’eau
  • 1 cuillière à soupe d’huile d’olive
  1. mix the dry elements with the wet ones (no olive oil).
  2. Rest it, then roll it to the right size (1mm thick)
  3. Cut into noodles (tagliatelle), about 1cm wide
  4. Rest the noodles on the side
  5. Before service, cook in salt water.  About 1L of water for 100mL of pasta.

Concassée de tomates cuites

  • 30mL d’huile d’olive
  • 50g d’oignon
  • 15g d’ail
  • 50g de concentré de tomates
  • 1kg de tomates concassées
  • 1 bouquet garni
  • sel, poivre
  1. sweat onions in oil for a bit, without coloring
  2. Add tomatoes and garlic in, mix with tomato paste and season.  Add bouquet garni
  3. Cook on very low heat with cartouche

Garniture à la viennoise

  • 2 oeufs durs
  • 30g de câpres
  • 1 citron
  • 1/2botte de persil
  • 6 olives noires
  • 6 filets d’anchoise
  1. With hard boiled eggs, pass whites and yolks separately through a tamis
  2. Hacher capers (lightly)
  3. Hacher parsley
  4. Brunoise or émincer for the olives

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s