Ris de Veau sous la Cendre
From A guide to modern cookery, 1909
Serves 2
When withdrawing them from the oven, pour in some half-glaze sauce with Madeira.
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 240. The excerpt below is the record exactly as published.
RIS DE VEAU SOUS LA CENDRE Stud the veal sweetbreads with truffles and tongue, and three-parts braise them. Cut some slices of salted tongue of the same size as the sweetbreads, garnish them with slices of truffle
Cook this with the app: pantry check, scaling, and the assistant.