2641 Chartreuse de Ris de Veau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare 1) thin round batons of carrots and turnips cut with a column cutter, cooked in a little Bouillon, then well drained and allowed to become cold; 2) some cooked peas and French beans likewise drained and cold.

Line a well buttered Charlotte mould with these vegetables according to taste but taking care that the colours are arranged alternately. Spread a layer of panada and cream forcemeat over the lining of vegetables so as to keep them in place. Place the mould in a tray of hot water and place in a moderate oven to cook the forcemeat.

Now fill the mould with layers of sliced braised sweetbreads, sliced cooked mushrooms and slices of truffle and interposed with layers of Sauce Allemande.

Finish with a layer of the same forcemeat and cover this with a round piece of buttered paper.

Place the prepared Chartreuse in a tray of hot water and place in a moderate oven to cook, allowing 45 minutes for a 1 litre (1¾ pt or 4½ U.S. cups) mould.

When ready, remove the Chartreuse and allow it to rest for 7–8 minutes so as to allow the contents to settle.

Demould when required on to a round dish; place a large white, grooved mushroom on top and surround this with neat, well trimmed halves of braised lettuce.

Serve accompanied with Sauce Allemande finished with mushroom essence.