Vol-au-vent of Veal Sweetbread Régence

Name: Vol-au-vent of Veal Sweetbread Régence
Cuisine: France
Ingredients: Veal sweetbread; Garniture Régence B; Sauce Allemande with truffle essence; Vol-au-vent crust; Small chicken Mousselines

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Veal sweetbread
Garniture Régence B
Sauce Allemande with truffle essence
Vol-au-vent crust
Small chicken Mousselines

Instructions

Make up the garnish of half escalopes of veal sweetbread and half garniture Régence B.
Bind the whole with a sauce Allemande with truffle essence and pour it into a Vol-au-vent crust.
Complete with a crown of glazed veal sweetbread escalopes, setting a small decorated chicken Mousseline on each escalope.