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Attereaux de Ris de Veau à la Villeroy

Name: Attereaux de Ris de Veau à la Villeroy
Yield: 1 servings
Ingredients: Cut some veal sweetbreads (preferably the throat kind) into roundels one and one-third in. in diameter and one-third in.; Prepare an equal number of mushrooms and truffle roundels, somewhat thinner than those of sweetbread.; Prepare an equal number of mushrooms and truffle roundels, somewhat thinner than those of sweetbread.

From A guide to modern cookery, 1909

Serves 1

Serve a Périgueux sauce separately.

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

Nutrition per serving

118Calories

10 gProtein

8 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories118 kcal

Protein10 g

Carbohydrates7.7 g

Fiber1 g

Sugars6 g

Total Fat5.3 g

Saturated Fat2.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol123 mg

Sodium31 mg

Potassium403 mg

Calcium22 mg

Iron1 mg

Magnesium20 mg

Phosphorus289 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C15 mg

Vitamin A17 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate20 mcg

Choline82 mg

Caffeine1.8 mg

Water91 g

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, somewhat thinner than those of sweetbread.

Cook this with the app: pantry check, scaling, and the assistant.