2670 Ris de Veau aux Queues d’Ecrevisses

Name: Ris de Veau aux Queues d’Ecrevisses
Cuisine: France
Ingredients: forcemeat; crayfish butter; cream sauce; crayfish carapaces; chicken; crayfish; sweetbreads; truffle; sweetbread

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud the sweetbreads with truffle and braise them without colour.

Arrange on a suitable dish and surround with bouquets of crayfish tails mixed with