Ris de Veau a la Toulousaine

Ingredients

• sweetbreads
• Toulousaine garnish
• Allemande sauce

Method

1. 1

   Stud the sweetbreads with truffles and braise them without colouration.

2. 2

   Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze.

3. 3

   Serve, separately, an Allemande flavoured with mushroom essence.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 240. The excerpt below is the record exactly as published.

RIS DE VEAU A LA TOULOUSAINE Stud the sweetbreads with truffles and braise them without colouration. Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze. Toulousaine garnish comprises small chicken-forcemeat quenelles; cocks’ combs and kidneys; very white button-mush- room heads, and slices of truffle. Serve, separately, an Allemande flavoured with mushroom essence. 1240—CROUSTADE DE RIS DE VEAU A LA FINANCIERE Prepare (1) the required number of small, fluted croustades, baked without colouration in rather large tartlet moulds. (2) The same number of slices of braised veal sweetbread as there are croustades, and of the same size. (3) A financiére garnish, consisting of very small chicken-forcemeat quenelles; grooved 414 GUIDE TO MODERN COOKERY button-mushrooms, and sliced cocks’ combs and kidneys. The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per croustade. (5) As many fine slices of truffle as there are croustades. Put a tablespoonful of the garnish into each croustade; set thereon a slice of sweetbread; put a slice of truffle upon that, and dish the croustades on a folded napkin. 1241—PATE CHAUD DE RIS DE VEAU Butter an ordinary round hot raised pie, or a Charlotte- mould. Take about one and one-half lbs. of short paste and roll it into galettes, one-third inch thick; fold the paste over after having dredged it slightly; draw the two ends gently towards the centre, to form a kind of skullcap, which, when placed in the mould, immediately lines the latter. Avoid making folds in the paste while preparing the skullcap, for they would spoil the look of the patty when turned out. Press the paste on the bottom and sides of the mould, that the latter may impart its shape to its lining, and cut the pro- jecting paste to within half inch of the brim. Now coat the bottom and sides of the mould with a layer of chicken force- meat, of an even thickness of two-thirds of an inch. Pour into the centre of the mould a garnish composed of slices of poached veal sweetbread; sliced and cooked mush- rooms and sliced truffles; the whole covered with reduced and somewhat stiff Allemande sauce

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