Attereaux de Ris de veau Villeroy (Veal Sweetbread Attereaux Villeroy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Cooked mushrooms
- Truffles
- Sauce Villeroy
- Anglaise coating (panure à l'anglaise)
- Sauce Périgueux
Instructions
- Cut the cold sweetbreads, braised à blanc, into escalopes a scant centimetre thick.
- Trim the escalopes with a plain cutter 3 and a half centimetres in diameter.
- Cut cooked mushrooms and truffles the same way.
- Thread the three elements onto skewers, alternating them.
- Dip the skewers in sauce Villeroy and leave to cool.
- Bread them à l'anglaise and roll the attereaux into cylinders.
- Fry them at the moment of service.
- Replace the ordinary skewers with small silver hâtelets and dress on a napkin, or stick the attereaux on a tampon set on the dish.
- Serve a sauce Périgueux separately.