2665 Ris de Veau Montauban

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lard the sweetbreads with truffle and salt pork fat; braise them and glaze at the last moment.

Arrange on a suitable dish and surround with small Croquettes of rice and red tongue; thick slices cut from a large poached sausage shape of chicken and cream forcemeat mixed with chopped truffle, and small grooved mushrooms.

Serve separately a Velouté of veal flavoured with mushroom essence.