2678 Vol-au-Vent de Ris de Veau Régence

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a garnish comprised of equal quantities of small slices of braised sweetbreads and a Régence garnish for poultry. Carefully mix together with a proportionate amount of Sauce Allemande flavoured with truffle essence.

Spoon this mixture into a suitable size Vol-au-vent case and cover the top with a circle of small slices of glazed sweetbread, each with a small decorated Mousseline of chicken on top.

Present on a serviette on a round dish.