Ris de Veau & la Mayonnaise

Ingredients

• oz. cooked sweet-bread
• oz. cooked ham or tongue
• 1 hard-boiled egg
• Mayonnaise sauce
• Olives
• Anchovy butter
• Chervil or parsley

Method

1. 1

   Break sweetbread into small pieces, dice ham or tongue, and quarter the egg.

2. 2

   Mix with chopped olives.

3. 3

   Fill china or paper cases with mayonnaise, add the mixture, and cover with more mayonnaise.

4. 4

   Top with an olive stuffed with anchovy butter and garnish.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 433. The excerpt below is the record exactly as published.

Ris de Veau & la Mayonnaise oz. cooked sweet- bread. oz. cooked ham or tongue. 1 hard-boiled egg. Mayonnaise sauce. Olives. Anchovy butter. Chervil or parsley. Break the sweetbread into small pieces, cut the ham or tongue in dice, and the egg in quartered slices. Stone and chop a few olives and mix all lightly together. Then take 6 or 7 china or silver shells (or small paper cases may be used), put a spoonful of good mayonnaise sauce into each, fill up with the mixture, and cover with more mayon- naise. Place an olive stuffed with anchovy butter on the top of each and decorate with small sprigs of chervil or parsley. Sufficient for 6 or 7 persons. 1117. Escalopes de Ris de Veau aux Epinards 1 pr. sweetbreads. 1 table-sp. flour. Seasoning. A little butter. Rounds of ham or tongue. 1 pt. cooked spinach. 1 dessert-sp. flour. 1 gill white wine. £ pt. stock. Prepare the sweetbreads as directed on p. 242, and press them until cold. Then cut each one in four or five neat round pieces, season with pepper and salt and dip them in flour. Melt a small quantity of butter in a saute or frying pan, and cook the sweetbread in this until well browned on both sides. (If preferred, the sweetbread may be egged and bread-crumbed before being fried.) When sufficiently cooked, drain them on paper and keep them warm. Cut an equal number of rounds of ham or tongue as there are pieces of sweetbread, and warm them a Tew minutes in the same butter. To Make the Sauce. — Add the white wine to the pan in which the sweetbreads were cooked, and let it reduce. Then mix in the dessert-spoonful of flour, and add the stock. Stir until boiling, add more seasoning if necessary, and if liked a small piece of butter at the last. To Serve. — Pile some nicely cooked spinach in the centre of a hot dish and arrange the slices of tongue and sweetbread alternately round. Strain the sauce through a very fine strainer or tammy and pour it round the dish. Sufficient for 6 or 7 persons. , 1118. Kromeskies of Sweetbread (Cromesquis de Ris de Veau) 6 oz. cooked sweet- brea

Cook this with the app: pantry check, scaling, and the assistant.