2652 Escalopes de Ris de Veau Judic

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Prepare and poach a roll of chicken forcemeat large enough so that slices cut from it can be of the same size as the sweetbreads.

Season, flour and shallow fry the slices of sweetbread in clarified butter.

Arrange these in a circle on a round dish, each placed on a slice of the poached chicken forcemeat. Place on top of each escalope a small, well trimmed half of braised lettuce, a slice of truffle and a cock’s kidney.

Serve accompanied with Jus lié.