Chapter XV · Relevés and Entrées · No. 1234
Built upon: No. 273Blanchings
1234—Ris de Veau Grillés Saint-Germain
No. 273, Blanchings, prepare, and grill the veal sweetbreads as already explained. Set them on a long dish, and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour, and carrots cut to the shape of elongated olives, cooked in consommé and glazed.
Serve a Béarnaise sauce and a purée of fresh peas, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1234, p. 412. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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