2662 Ris de Veau Grillé Jocelyn

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut 3 cm (1⅕ in) thick slices from a large potato of the same width as the sweetbread. Trim them neatly then using a round plain pastry cutter, stamp the slices near to the edges but not right through to the bottoms; cook in butter. Grill the sweetbread at the same time.

Scoop out the insides of the cooked slices of potato so as to give them the appearance of cases; fill these with curry-flavoured Sauce Soubise. Arrange them on a suitable dish and place the grilled sweetbread on top. On the sweetbread lay half a grilled tomato and half a grilled green pimento.