Chapter XV · Relevés and Entrées · No. 1223
1223—Ris de Veau à la Cévenole
Braise the veal sweetbreads and glaze them at the last moment.
Dish them with a heap of small glazed onions at either end, and serve, at the same time, a purée of chestnuts and a sauceboat of thickened gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1223, p. 409. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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