Ris de Veau a la Richelieu
From A guide to modern cookery, 1909
Serves 2
Ensure braising-liquor covers sweetbreads.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 241. The excerpt below is the record exactly as published.
RIS DE VEAU A LA RICHELIEU Braise the veal sweetbreads exactly as described under “‘ Ris de Veau Bonne Maman,”’ taking care to keep the braising- liquor sufficiently plentiful to well cover the sweetbreads in the cocotte. When the sweetbreads are in the cocotte, together with the julienne of vegetables and a julienne of truffles
Cook this with the app: pantry check, scaling, and the assistant.