Ris de Veau à la du Barry

Ingredients

• Blanch and trim a pair of large, firm sweetbreads
• Cook a large cauU-flower
• Heat this up in a well prepared HoUandaise sauce
• sufficiency of Madeira sauce

Method

1. 1

   Blanch and trim sweetbreads, lard and braise.

2. 2

   Cook cauliflower, drain, and heat in Hollandaise.

3. 3

   Cut sweetbreads into scallops, arrange with tongue, add Madeira sauce to liquor, and serve with cauliflower.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Ris de Veau ^ la du Barry. Blanch and trim a pair of large, firm sweetbreads, and put them under v/eight. Lard them and braise in the usual manner. Cook, in the meantime, a large cauU- flower in salted water, drain it and divide it into small flowerets or buds. Heat this up in a well prepared HoUandaise sauce. To Dress. — Cut the sweetbread into scallops and arrange them on a hot dish in the form of a border with alternate slices of cooked ox-tongue. To the liquor of the sweetbread add a sufficiency of Madeira sauce

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