Timbale of Veal Sweetbread à la Radoise

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare in advance a timbale crust of fine paste in a round pâté mould flared at the top, baked blind.
  2. Fill it two thirds full with noodles with ham.
  3. Arrange on these a turban of escalopes from braised veal sweetbreads.
  4. Pour a garniture Financière into the middle of the turban.
  5. Dress on a napkin.

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