Vol au Vent de Ris de Veau
From A guide to modern cookery, 1909
Serves 6
Garnish can be modified but must include veal sweetbread.
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 241. The excerpt below is the record exactly as published.
VOL AU VENT DE RIS DE VEAU Vol au vent, which formerly held the place of honour on bourgeois menus, has now fallen somewhat into the back- ground; nevertheless, I wished it to appear among the recipes in this work. The preparation of the paste: Make the vol au vent crust as explained under No. 2390. Garnish.—Prepare it exactly as explained under ‘‘ Timbale de ris de Veau.’”” This garnish may also be cohered with a brown sauce, and its minor ingredients may be modified; but the slices of veal sweetbread must always stand as the domin- ating element. Whatever be the selected kind of garnish, vol au vent should always be accompanied by medium-sized, trussed crayfish
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Cook this with the app: pantry check, scaling, and the assistant.