Advertisement
2675 Timbale de Ris de Veau à la Bâloise
Preparation info
- Difficulty
Complex
Appears in
Published 1903
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe