Ris de veau en Caisses (Veal Sweetbreads in Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Paper cases
- Butter
- Mushrooms
- Truffles
- Sauce Allemande
Instructions
- Braise the sweetbreads à blanc and cut them into escalopes.
- Butter small paper cases, or one large case, and dry them in the oven.
- Dress the escalopes in the cases with the same quantity of sliced mushrooms and truffles.
- Coat with sauce Allemande.
- Finish with a few glazed slices of truffle.