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Ris de Veau Grilles
From A guide to modern cookery, 1909
Serves 1
The sweetbreads may also be grilled whole, but the process is perforce a more lengthy one.
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
133Calories
6 gProtein
0 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein5.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat7.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol118 mg
Sodium16 mg
Potassium112 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus160 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A97 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate5.4 mcg
Choline55 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 238. The excerpt below is the record exactly as published.
RIS DE VEAU GRILLES After having blanched, cooked, and trimmed the sweet- breads, set them to get quite cold under pressure. Then cut them in two, laterally, at their thickest point; dip each piece into melted butter, and grill gently, basting frequently the while with melted butter. The sweetbreads may also be grilled whole, but the process is perforce a more lengthy one. 1231—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
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