Médallions de Ris de Veau a la Graziella

Ingredients

• 1 calf’s sweetbread
• A little flour
• 1 to 2 oz. butter
• 2 or 3 table-sps. soubise sauce
• 2 or 3 tomatoes
• A little gravy or stock
• Chopped parsley

Method

1. 1

   Blanch and trim the sweetbread, cut into neat shapes, and press between cloths until cold.

2. 2

   Coat with flour and sauté in hot butter until brown.

3. 3

   For potato cups, peel and slice potatoes, scoop out centers, boil briefly, add butter, and finish cooking in the oven.

4. 4

   Prepare tomatoes by removing seeds, greasing, and baking.

5. 5

   Serve potato cups filled with soubise sauce, topped with sweetbread and tomato, garnished with parsley and gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 433. The excerpt below is the record exactly as published.

M6daillons de Ris de Veau a la Graziella 1 calf’s sweetbread. A little flour. 1 to 2 oz. butter. Potato cups. 2 or 3 table-sps. soubise sauce. 2 or 3 tomatoes. A little gravy or stock. Chopped parsley

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