Grilled Veal Sweetbread Gismouda
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pastry for a croustade
- Veal sweetbread
- Artichoke bottoms
- Raw mushrooms
- Butter
- Sauce Crème
- Meat glaze
Instructions
- Bake a croustade blind in an oval flan mould, of the length of the sweetbread.
- Grill the sweetbread as at the preceding recipe.
- Sauté equal parts of artichoke bottoms and raw sliced mushrooms in butter and bind them with sauce Crème.
- Garnish the croustade with this mixture and place the grilled sweetbread on it.
- Dress the croustade on a napkin and serve a sauceboat of lightly buttered meat glaze separately.