Chapter XV · Relevés and Entrées · No. 1227
Built upon: No. 273Blanchings
1227—Escalopes de Ris de Veau Grand Duc
No. 273, Blanchings and cool the sweetbreads, and cut them into slices. Season the latter and cook them in butter without colouration. Dish them in the form of a crown, placing a large slice of truffle between each; coat with Mornay sauce, and glaze quickly.
When taking the dish out of the oven, arrange a heap of asparagus-heads cohered with butter, in the middle of the dish, and serve instantly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1227, p. 410. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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