2682 Palets de Ris de Veau à l’Ecarlate

Name: Palets de Ris de Veau à l’Ecarlate
Cuisine: France
Ingredients: jelly; truffle; aspic jelly; sweetbreads; sweetbread; cooked saltox tongue; tongue; mustard; butter

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare and poach the sweetbreads and allow them to become quite cold. Cut them into slices approximately 1½ cm (⅗ in) thick and trim round wit