Chapter XV · Relevés and Entrées · No. 1230
Built upon: No. 273Blanchings
1230—Ris de Veau Grillés
After having No. 273, Blanchings, cooked, and trimmed the sweetbreads, set them to get quite cold under pressure. Then cut them in two, laterally, at their thickest point; dip each piece into melted butter, and grill gently, basting frequently the while with melted butter.
The sweetbreads may also be grilled whole, but the process is perforce a more lengthy one.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1230, p. 411. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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