Veal Sweetbread Excelsior
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Truffles
- Fonds blanc
- Chicken forcemeat
- Chopped truffle
- Well-red tongue
- Soubise à la Crème
- Truffles
Instructions
- Lard the sweetbreads with truffle and poach them in fonds blanc.
- Make small chicken Mousselines, one third with chopped truffle added to the forcemeat, one third with very finely chopped well-red tongue added, one third with plain forcemeat; mould them with a teaspoon and poach them to order.
- Dress the sweetbreads and surround them with three bouquets of the Mousselines.
- Serve separately a Soubise à la Crème with a fine julienne of truffles, mushrooms and scarlet tongue added.