1165 Croustades de Ris de Veau Financière

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some short pastry Croustades made in fluted moulds and fill with a mixture of small slices of veal sweetbreads, small Quenelles, mushrooms cut in large dice and small cockscombs and kidneys—all mixed with Sauce Madère.

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