Escalopes de Ris de Veau

Ingredients

• a sweetbread
• a few slices of carrot
• a sliced onion
• a bay-leaf
• a gill of stock
• season with salt
• and pepper
• 4 oz. flour
• 1 egg
• a pinch of salt
• a table-spoonful of olive oil
• a little tepid water

Method

1. 1

   Wash and blanch the sweetbread, trim it by removing the pipes and fatty portion.

2. 2

   Put it in a buttered sauté-pan with carrot, onion, bay-leaf, and stock.

3. 3

   Season, cover with buttered paper, and cook in the oven for about half an hour or till tender.

4. 4

   Press till cold.

5. 5

   Prepare a light frying batter, let it stand after beating.

6. 6

   Cut the sweetbread into slices, coat with white sauce, dip in frying batter, and fry in hot fat until golden.

7. 7

   Drain and serve with tomato or piquante sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Escalopes de Ris de Veau. (Fried Sweetbread Cutlets.) Wash and blanch a sweetbread, then trim it by re- moving the pipes and fatty portion. Put it in a buttered saut4-pan with a few slices of carrot, \ a sliced onion, \ a bay-leaf, and a gill of stock. Season with salt and pepper, cover with buttered paper, and cook in the oven for about half an hour or till tender. Take up and press till cold. Have ready a light frying batter made with 4 oz. flour, I egg, a pinch of salt, a table-spoonful of olive oil Entrees of Veal. 75 and a little tepid water

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