Escalopes de Ris de Veau a la Marechale
From A guide to modern cookery, 1909
Serves 2
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 238. The excerpt below is the record exactly as published.
ESCALOPES DE RIS DE VEAU A LA MARECHALE Braise the veal sweetbreads, keeping them somewhat firm, and cut them into slices. Treat the latter a l’anglaise; brown them in clarified butter, and dish them in a circle, placing a fine slice of truffle between each. In the middle of the dish arrange a fine heap of asparagus- head
Cook this with the app: pantry check, scaling, and the assistant.