Ris de Veau Grille Gismonda
From A guide to modern cookery, 1909
Serves 1
Serve, separately, a slightly buttered meat-glaze.
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 GRILLE GISMONDA Prepare a shallow croustade, without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described. 412 GUIDE TO MODERN COOKERY Garnish the bottom of the croustade with equal quantities of artichoke-bottoms and mushrooms, minced raw
Cook this with the app: pantry check, scaling, and the assistant.