2675 Timbale de Ris de Veau à la Bâloise

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By Auguste Escoffier

Published 1903

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Prepare in advance a Timbale case moulded in a round mould the sides of which should be flared out at the top. Cook without colour.

Fill the case two-thirds full with Nouilles au Jambon, on top arrange a circle of overlapping slices of braised sweetbread