2641 Chartreuse de Ris de Veau

Name: Chartreuse de Ris de Veau
Cuisine: France
Ingredients: mushroom essence; lettuce; mushroom; sauce allemande; truffle; cooked mushrooms; sweetbreads; forcemeat; batons; carrots; turnips; bouillon; cooked peas; french beans; vegetables; cream forcemeat; hot water

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare 1) thin round batons of carrots and turnips cut with a column cutter, cooked in a little