Chapter XV · Relevés and Entrées · No. 1228
Built upon: No. 273Blanchings
1228—Escalopes de Ris de Veau Judic
No. 273, Blanchings and cool the sweetbreads, and cut them into slices.
Prepare and poach a roll of chicken forcemeat, large enough to allow of slices being cut therefrom of the same size as those of the sweetbreads.
Season, dredge, and toss the slices of sweetbread in butter, and dish them in the form of a crown, each on a roundel of the poached chicken forcemeat.
On each slice place a very small, braised, and well-trimmed lettuce, a slice of truffle, and a cock’s kidney.
Send a sauceboat of thickened gravy separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1228, p. 411. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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