Ris de Veau a la Brighton
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 134. The excerpt below is the record exactly as published.
Ris de Veau d la Brighton — Supreme of sweetbreads masked with puree of foie gras, aspiced and decorated, served in cocotte with vegetable salad
Cook this with the app: pantry check, scaling, and the assistant.