2677 Vol-au-Vent de Ris de Veau à la Nesles

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a garnish consisting of one braised sweetbread cut in small slices, Quenelles of Godiveau, poached and swollen in advance in a little mushroom cooking liquor and truffle gravy, cooked cockscombs, grooved mushrooms and slices of truffle, all carefully mixed together with a proportionate amount of Sauce Allemande.

Spoon this mixture into a suitable size Vol-au-vent case and in place of the paste cover, arrange a circle of small slices of glazed sweetbread, each decorated with a round slice of truffle.

Present on a serviette on a round dish.

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