2668 Pâté Chaud de Ris de Veau

Name: Pâté Chaud de Ris de Veau
Cuisine: France
Ingredients: short paste; chicken forcemeat; pie; mushrooms; truffle; butter; sweetbread; mushroom essence; forcemeat; eggs; sauce allemande

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Line a buttered Charlotte or ordinary round raised pie mould with short paste, then cover this lining with a 1 cm (⅖