Ris de Veau a l'Italienne

Ingredients

• One heart Sweetbread
• One Carrot
• One Turnip
• One Onion
• One pint of Second Stock
• Larding Bacon
• Fried block of Bread
• Half a pint of Italienne Sauce
• Twelve small Quenelles
• One gill of Mushrooms

Method

1. 1

   Steep the sweetbread in water for an hour.

2. 2

   Then blanch it and press it slightly between two dishes.

3. 3

   When cold, cut away the sinewy fat and lard it.

4. 4

   Place the sweetbread in a stewpan with the vegetables and stock, cover with buttered paper, and braise carefully for twenty or thirty minutes.

5. 5

   Then take it out of the stewpan, place it on a baking sheet, baste it well with its own liquor, and put it in the oven to brown.

6. 6

   Serve on the block of fried bread, sauce round, and garnish with the quenelles and mushrooms.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 39. The excerpt below is the record exactly as published.

Ris de Veau a I'ltalienne- Ingredients. One heart Sweetbread. One Carrot. One Turnip. One Onion. One pint of Second Stock. Larding Bacon. Fried block of Bread. Half a pint of Italienne Sauce. Twelve small Quenelles. One gill of Mushrooms

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