Chapter XV · Relevés and Entrées · No. 1229
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1229—Escalopes de Ris de Veau à la Maréchale
Braise the veal sweetbreads, keeping them somewhat firm, and cut them into slices.
Treat the latter No. 174, Anglaise (for Egg-and-bread-crumbing); brown them in clarified butter, and dish them in a circle, placing a fine slice of truffle between each.
In the middle of the dish arrange a fine heap of asparagus-heads cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1229, p. 411. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →