Roulettes de Ris de Veau d l'Imperatrice

Ingredients

• 6 oz. cooked sweetbread
• 6 mushrooms
• 1 small truffle
• puff-pastry
• fried parsley
• puree of green peas
• 2 oz. cooked ox-tongue
• 1 oz. grated Parmesan cheese
• ^ gill bechamel sauce (No. 202)
• pepper
• nutmeg
• a good pinch of paprika

Method

1. 1

   Mince the sweetbread, tongue, mushrooms, and truffle coarsely.

2. 2

   Put in a saucepan with enough sauce to bind.

3. 3

   Season to taste and keep hot.

4. 4

   Roll out the paste, cut into squares or rounds, roll each round on small wooden rollers, brush with beaten egg, sprinkle with cheese, and bake until light brown.

5. 5

   Fill with the mixture and garnish with pea puree and fried parsley.

6. 6

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 263. The excerpt below is the record exactly as published.

Roulettes de Ris de Vea u d I’Imperatrice. — 6 oz. cooked sweetbread, 6 mushrooms, 1 small truffle, puff-pastry, fried parsley, puree of green peas, 2 oz. cooked ox-tongue, 1 oz. grated Parmesan cheese, ^ gill bechamel sauce (No. 202), pepper, nutmeg, and a good pinch of paprika

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