Ris de Veau a la Suedoise
From A guide to modern cookery, 1909
Serves 1
Crust must be made in advance.
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 242. The excerpt below is the record exactly as published.
RIS DE VEAU A LA SUEDOISE Poach the veal sweetbreads without colouration, and, when they are quite cold, cut them into thin and regular collops. Spread some horse-radish butter over the latter, and cover with a slice of tongue of the same size as the underlying collop. Bake a crust without colouration in a flawn ring, of a size in proportion to the number of slices, and garnish it with a vegetable salad cohered with mayonnaise. This crust must necessarily be made in advance. Upon the salad now set the collops, either in the form of a crown or in that of a small turban; in the middle place a fine lettuce heart
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