Attereaux de Ris de Veau a la Villeroy
From A guide to modern cookery, 1909
Serves 1
Preferably use the throat kind of sweetbreads.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 236. The excerpt below is the record exactly as published.
ATTEREAUX DE RIS DE VEAU A LA VILLEROY Cut some veal sweetbreads (preferably the throat kind) into roundels one and one-third in. in diameter and one-third in. thick. Prepare an equal number cf mushrooms and truffle roundels
Cook this with the app: pantry check, scaling, and the assistant.