Palets de Ris de Veau a l’Ecarlate
From A guide to modern cookery, 1909
Serves 1
Serve with horse-radish sauce and Italian salad.
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 242. The excerpt below is the record exactly as published.
PALETS DE RIS DE VEAU A L’ECARLATE Poach the sweetbreads; when they are cold, cut them into collops half-an-inch thick, and trim them with a round, even cutter. Stamp out some roundels of salted tongue with the same cutter, but let them be only one-eighth inch thick, and twice as many as the collops of veal sweetbread. Coat the latter, on either side, with butter prepared with mustard ; and cover with a roundel of tongue. Set the prepared collops on a tray; let the butter harden, coat with jelly, and deck the middle of each quoit with a fine slice of truffle. Arrange the quoits in a circle on a round dish; put some chopped jelly in the centre
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Cook this with the app: pantry check, scaling, and the assistant.