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Ris de Veau Grilles Carmago
From A guide to modern cookery, 1909
Serves 1
Dish on a napkin and serve at once.
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
Nutrition per serving
172Calories
6 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein6 g
Carbohydrates21 g
Fiber3.9 g
Sugars6.6 g
Total Fat7.7 g
Saturated Fat2.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium232 mg
Potassium306 mg
Calcium39 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A512 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline20 mg
Caffeine0 mg
Water80 g
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 GRILLES CARMAGO Cook a brioche, without sugar, in a fluted mould, the aper- ture of which is a little larger than the veal sweetbreads. Care- fully remove the top of the brioche, following the direction of the fluting, and withdraw all the crumb from the inside. Fill this kind of croustade, two-thirds full, with a garnish consisting of peas, prepared ‘‘a la francaise,’’ and carrots ‘‘a la Vichy,’’ in equal quantities. Set the grilled veal sweetbreads on this garnish, and cover it with slices of grilled bacon
Cook this with the app: pantry check, scaling, and the assistant.