Ris de Veau a la Monte Carlo

Ingredients

• some sweetbreads
• white broth
• some thickly reduced Bechamel
• season to taste
• some large sized artichoke bottoms
• chicken cream forcemeat
• finely chopped truffles
• smoked beef tongue
• pistachio nuts

Method

1. 1

   Cook some sweetbreads in white broth and allow them to get cold; then cut them in small squares and add them to some thickly reduced Bechamel flavored with onion puree.

2. 2

   Season to taste and put away to get cold.

3. 3

   Fill some large sized artichoke bottoms with the sweetbread preparation and cover with chicken cream forcemeat; smooth the surface and besprinkle with finely chopped truffles, smoked beef tongue and pistachio nuts.

4. 4

   Set in buttered sauté pan, cover and cook in a medium oven for 15 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 5. The excerpt below is the record exactly as published.

Smoked Beef Tongue on Toast^ English Fashion. Follow directions of preceding receipt, using smoked beef tongue instead of ham. Fritto Misto a l^Italienne — Mixed Fritters, Italian Style. The usual ingredients for this dish are sweetbread, calf's brain and head, chicken livers, cock's combs and kidneys, small chicken croquettes, lamb fries, cauli- flower, artichokes, mushrooms and egg plant. These different ingredients are cut into rather small pieces, dipped in frying batter or tgg and bread- crumbed and fried in hot lard or oil. \ They should be crisp and of a nice golden color^ Serve tomato sauce separate. KuLiBiAc ou Pates a la Russe — Kuliblac or Rus- sian Patties. 4 Cut in very small dice one part each of onion, carrot, turnip, celery, mushroom and cabbage; put the vege- tables in a pan with a piece of butter, set on the fire and stir until they have, rendered their moisture. Then moisten with chicken broth and allow to reduce com- pletely—by which time the vegetables should be cooked. Add some well reduced Bechamel or Veloute sauce (just enough to give the vegetables consistency) ; sea- son highly, and set in a cool place. Roll out scMne puflF paste rather thin, cut out some round pieces 2yi inches in diameter, place a dessert- spoonful of the preparation on each, wet the edges and fold over. Next place on a baking sheet, brush over with beaten 17 eggs smd bftke in a moderate oven. Serve hot on a «iapkin. iVole.— These patties may be made vnOi fish or force- meat of different sorts. Keeping Uiis initial receipt in mind, the others are easily prepared. Ris twfc Veact a la Monte Carlo— Sweetbread, Monte Carlo Style. Cook some sweetbreads in white broth and allow them to get cold ; then cut them in small squares and adM them to some thickly reduced Bechamel flavored with onion puree. Season to taste and put away to get cold. Fill some large sized artichoke bottoms with the sweetbread preparation and cover with chicken cream forcemeat; :smooth the surfoce and besprinkle with finely chopped truffles, smoked beef tongue and pista- chio nut

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