2640 Ris de Veau Chambellane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lard the sweetbreads with truffle, braise them and glaze at the last moment.

Arrange on a suitable dish and surround with tartlet-shape moulds of Mousseline forcemeat filled with a Salpicon of truffle mixed with a little Sauce Demi-glace. These moulds should be prepared in small fluted petit fours moulds which have first been well buttered and a slice of truffle placed at the bottom.

Serve accompanied with a light purée of mushrooms mixed with a fine Julienne of truffle.