Ris de Veau d. la Biarritz (Cold)

Ingredients

• 2 medium-sized heart sweetbreads
• 3-4 slices fat bacon
• i bouquet garni
• i carrot
• i onion
• ^ oz. butter
• I pint well reduced veal or chicken stock
• i gill tomato sauce
• ^ pint velout6 sauce
• J gUl aspic jelly
• gill white wine
• ^ oz. gelatine
• i truffle
• 1-2 red chillies or pimiento
• 4 07. best rice for socle
• pepper and salt

Method

1. 1

   Blanch the sweetbreads, then wash and trim them.

2. 2

   Put them under press.

3. 3

   Cut the carrot and onion into slices.

4. 4

   In a pan, layer the vegetables, add the sweetbreads, season, cover with bacon, moisten with stock and wine, and cook for 30-35 minutes.

5. 5

   Let cool.

6. 6

   Warm the tomato and velouté sauce, add strained liquor from sweetbreads, dissolve gelatine, and strain into the sauce.

7. 7

   Cut sweetbreads into slices, mask with sauce, decorate, and set.

8. 8

   Prepare a socle of rice, coat with sauce, and arrange sweetbreads on top.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

Ris de Veau d. la Biarritz (Cold). (Sweetbread, Biarritz Style.) 2 medium-sized heart sweetbreads, 3-4 slices fat bacon, i bouquet garni, i carrot, i onion, ^ oz. butter, I pint well reduced veal or chicken stock, i gill tomato sauce, ^ pint velout6 sauce, J gUl aspic jelly, \ gill white wine, ^ oz. gelatine, i truffle, 1-2 red chillies or pimiento, 4 07. best rice for socle, pepper and salt

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