Ris de Veau des Gourmets
From A guide to modern cookery, 1909
Serves 4
Serve it as it stands; the cover should be removed only when the dish reaches the table.
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 239. The excerpt below is the record exactly as published.
RIS DE VEAU DES GOURMETS Braise the veal sweetbreads, and, as soon as they are ready, set them in a round, flat cocotte, just large enough to hold them. Cover them with raw truffles, cut into thick slices; strain the braising-liquor
Cook this with the app: pantry check, scaling, and the assistant.