2667 Ris de Veau à la Parisienne

Name: Ris de Veau à la Parisienne
Cuisine: France
Ingredients: lard; truffle; tongue; sweetbreads; à la parisienne; braising liquid; artichoke bottoms; potatoes

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Lard the sweetbreads with truffle and tongue, braise them and glaze at the last moment.

Arrange on a suitable dish and surround with