Croustade de Ris de Veau a la Financiere
From A guide to modern cookery, 1909
Serves 6
Dish the croustades on a folded napkin.
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 240. The excerpt below is the record exactly as published.
CROUSTADE DE RIS DE VEAU A LA FINANCIERE Prepare (1) the required number of small, fluted croustades, baked without colouration in rather large tartlet moulds. (2) The same number of slices of braised veal sweetbread as there are croustades, and of the same size. (3) A financiére garnish, consisting of very small chicken-forcemeat quenelles; grooved 414 GUIDE TO MODERN COOKERY button-mushrooms, and sliced cocks’ combs and kidneys. The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per croustade. (5) As many fine slices of truffle
Cook this with the app: pantry check, scaling, and the assistant.