Crepinette de Ris de Veau

Name: Crepinette de Ris de Veau
Yield: 6 servings
Ingredients: For this dish take either some white throat sweetbreads.; Chop up the throat sweetbreads or the remains, together with their weight of raw calf’s udder.; Season with one-half oz. of salt.; and a pinch of pepper.; add five oz. of chopped truffles.; and two whole eggs per Ib. of the mince-meat.

From A guide to modern cookery, 1909

Serves 6

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 237. The excerpt below is the record exactly as published.

CREPINETTE DE RIS DE VEAU For this dish take either some white throat sweetbreads, or some remains of the latter, from which slices have already been cut. Chop up the throat sweetbreads or the remains, together with their weight of raw calf’s udder. Season with one-half oz. of salt and a pinch of pepper; add five oz. of chopped truffles and two whole eggs per Ib. of the mince-meat.

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