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By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) well flavoured Ordinary Consommé.
100 g (3½ oz) braised calf’s sweetbreads cooled under pressure, cut into 1 cm (⅖ in) thicknesses and then into 2 cm (⅘ in) round pieces; 1 tbs small round artichoke bottoms cut into round pieces of the same size; 1 tbs asparagus tips.
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