2894 Vol-au-Vent de Ris d’Agneau Soubise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch and refresh 10 nice lamb’s sweetbreads.

On the bottom of a thick well buttered shallow pan, place 1 kg (2 lb 4 oz) sliced and blanched Spanish onions; season with salt and pepper; arrange the sweetbreads on top and add a very little white stock. Cover with slices of salt pork fat and a lid and cook gently in the oven.

When ready, transfer the sweetbreads to a clean pan along with 10 small cooked mushrooms and 2 medium-sized truffles cut in slices.

Pass the onions through a fine sieve and mix the resultant puree together with a few tablespoons of well creamed Sauce Bechamel. Pour this over the sweetbreads and the garnish; reheat without boiling and add a little butter away from the heat

Pour the whole into a large Vol-au-vent case and place on a serviette on a dish to serve.