Ris de Veau Grille Jocelyne
From A guide to modern cookery, 1909
Serves 1
On the sweetbread lay a small half-tomato and a green half-capsicum, both grilled.
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 JOCELYNE Cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread. Stamp the roundels, close up to their edges, with a round, even cutter, and cook them in butter. Grill the sweetbread at the same time. When the potatoes are cooked, withdraw all their inside in such wise as to give them the appearance of cases, and fill them with Soubise prepared with curry. Dish them and set the grilled sweetbread upon them. On the sweetbread lay a small half-tomato and a green _half- capsicum
Cook this with the app: pantry check, scaling, and the assistant.