Ris de Veau à la St. Michel

Ingredients

• 2 heart sweetbreads
• 1 terrine foie gras (size No. 10)
• 2 truffles
• mirepoix, etc.
• 8 cooked artichoke bottoms
• blonde chaudfroid sauce
• macedoine of vegetables
• mayonnaise
• aspic
• and seasoning

Method

1. 1

   Blanch, trim, and press the sweetbreads.

2. 2

   Insert strips of bacon and braise with mirepoix.

3. 3

   When done, cool and cut in two lengthwise.

4. 4

   Stamp out rounds of sweetbread to match artichoke bottoms.

5. 5

   Incorporate essence of sweetbread with chaudfroid sauce and mask the rounds.

6. 6

   Place foie gras in the center, coat with sauce, season artichoke bottoms with aspic, and place sweetbreads on them.

7. 7

   Garnish with truffle slices and serve.

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 h la St. Michel (Cold). (Sweetbread, St. Michel Style.) 2 heart sweetbreads, i terrine foie gras (size No. 10), 2 truffles, mirepoix, etc., 8 cooked artichoke bottoms, blonde chaudfroid sauce, macedoine of vegetables, may- onnaise, aspic, and seasoning. Blanch the sweetbreads, trim and pare them, and press them in the usual way. Insert some strips of bacon, and braise them with a mirepoix, etc. When done let cool, and cut each in two lengthwise. Stamp out as many rounds of sweetbread as there are artichoke bottoms, and as near as possible to the size of the latter. Incorporate the essence of sweetbread with the chaudfroid sauce, and mask the rounds of sweetbread with the sauce, as it cools. Stamp out some round slices of foie gras somewhat smaller than the sweetbread, place these in the centre of the latter, and coat them also with chaudfroid sauce. Trim the artichoke bottoms, season them with aspic flavoured with lemon juice, place the sweetbreads on these, stamp out star-shaped slices of truffle and put one on each of the slices of foie gras. Mask the whole well with half-set aspic and dish up in a circle on a round dish. Season the macedoine of vegetables with a little mayonnaise

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