2650 Escalopes de Ris de Veau Favorite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch the sweetbreads, cool them under light pressure and cut into slices.

Season and flour these slices and shallow fry on both sides in clarified butter.

Prepare at the same time an equal number of slices of foie gras of thè same size and likewise, season, flour and shallow fry them in clarified butter.

Arrange the slices of sweetbreads and foie gras overlapping and alternating in a circle on a round dish and decorate each with a slice of truffle. In the centre, place a garnish of buttered asparagus tips and serve accompanied with a Sauce Madère flavoured with truffle essence.

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