2673 Ris de Veau sous Croûte

Name: Ris de Veau sous Croûte
Cuisine: France
Ingredients: truffle; sweetbreads; egg; salt; ox tongue; sweetbread; tongue; sauce demi-glace

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud the sweetbreads with truffle and tongue and three parts braise them.

Cut an equal number of slices of salt