2672 Ris de Veau Régence

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stud the sweetbreads with truffle and either braise or Poêlé them.

Arrange on a suitable dish and surround with the reduced and strained braising liquid and the items of a Régence garnish for poultry.

Serve accompanied with Sauce Allemande flavoured with truffle essence.