2660 Ris de Veau Grillé Châtelaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare and cook an unsweetened Brioche in a fluted mould the opening of which should be somewhat larger than the sweetbread.

Cut off the top of the Brioche, then remove the interior following the shape of the fluting. Fill the resulting case two-thirds full with a mixture of large dice of mushrooms, truffle and foie gras mixed with Sauce Allemande.

Have ready the sweetbread, grilled whole then place it on top of the prepared Brioche case.