Maréchal
de Castellane, governor of Lyon under Napoleon the III , named this dish after
the shape of a soldier's uniform. This dish reveals the culinary expertise on
the Lyonnais.
Ingredients (for
4 people)
4 pieces of beef caul (about 200 g each)
1 bottle of Mâconnais blanc
juice of one lemon
1 tablespoon mustard
1 egg
bread
breadcrumbs
sunflower oil
butter
salt and pepper
Procedure
Marinate the beef caul for a night in a mixture of Mâconnais wine, lemon juice, two tablespoons oil and mustard. Salt an pepper.
The next day, drain the meat. Soak in battered eggs, roll in fresh breadcrumbs and then in dried ones.
Heat some oil and butter in a pan and brown the meat for 3 minutes on both sides.
