Ris de Veau à la Chevalière

Ingredients

• a pair of sweetbreads
• lard with strips of fat bacon
• tongue
• truffles
• mirepoix (bacon, carrot, onion, bouquet garni, etc.)
• a glass of Madeira wine
• and white stock

Method

1. 1

   Blanch and trim the sweetbreads, press, and lard with bacon, tongue, and truffles.

2. 2

   Place on mirepoix, moisten with Madeira and stock.

3. 3

   Braise without browning.

4. 4

   Cut into slices, return to shape, and dress on fried bread.

5. 5

   Garnish with mushrooms, truffles, and cocks' combs, filling the center with chicken quenelles and sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Ris de Veau a la ChevaliSre. (Braised Sweetbread, Chevaliere Style.) Blanch and trim a pair of sweetbreads, press them, and then lard with strips of fat bacon, tongue and truffles ; arrange these in alternate rows. Place them on a mirepoix (bacon, carrot, onion, bou quet garni, etc.), moisten with a glass of Madeira wine and white stock

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