Veal Sweetbread with Crayfish Tails
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Veal sweetbreads
- Truffles
- Crayfish tails
- Sauce Crème
- Crayfish shells
- Chicken forcemeat with Beurre d'écrevisse
Instructions
- Stud the sweetbreads with truffles and braise them.
- Bind the crayfish tails, counted at 4 per guest, with sauce Crème.
- Fill the crayfish shells, counted at 4 per sweetbread, with chicken forcemeat with Beurre d'écrevisse and poach them.
- Dress the sweetbreads, surround the sides with bouquets of the crayfish tails and arrange the filled shells at the ends.