Coquilles de Ris de veau au Gratin (Veal Sweetbread Shells au Gratin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Coquilles de cervelle au gratin preparation
Instructions
- Proceed as for the Coquilles de cervelle au Gratin, using escalopes of braised or poached veal sweetbread.