2675 Timbale de Ris de Veau à la Bâloise

Preparation info
    • Difficulty

      Complex

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

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