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Auguste Escoffier

2651 Escalopes de Ris de Veau Grand-Duc

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Preparation info
    • Difficulty

      Complex

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Blanch the sweetbreads well; cool them and cut into slices.

Season the slices and shallow fry in clarified butter without colouring them.

Arrange overlapping in a circle on a round dish, placing a

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