Palets de Ris de Veau à l'Écarlate (Cold Sweetbread Discs with Scarlet Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's sweetbreads
- Scarlet tongue
- Butter
- Mustard
- Aspic jelly
- Truffle
- Cold sauce Raifort
- Salade Sicilienne
Instructions
- Poach the sweetbreads and let them cool completely.
- Cut them into escalopes a centimetre and a half thick and trim them with a plain round cutter.
- With the same cutter, trim rounds of scarlet tongue 3 millimetres thick, twice as many as there are sweetbread escalopes.
- Mix mustard into the butter and mask both sides of each escalope with it.
- Cover each side with a round of tongue.
- Arrange them on a tray and let the butter firm up.
- Glaze with jelly and decorate the middle of each palet with a round of truffle.
- Arrange in a crown on a long dish, garnish the middle with chopped jelly and border the edges of the dish with croûtons.
- Serve a cold sauce Raifort and a salade Sicilienne separately.