Chapter XV · Relevés and Entrées · No. 1232
Built upon: No. 2393Croûtes et Croustades
1232—Ris de Veau Grillé Gismonda
Prepare a shallow No. 2393, Croûtes et Croustades, without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described.
Garnish the bottom of the No. 2393, Croûtes et Croustades with equal quantities of artichoke-bottoms and mushrooms, minced raw, tossed in butter, and cohered with cream sauce.
Set the grilled sweetbread on the garnish, and place the No. 2393, Croûtes et Croustades on a folded napkin.
Serve, separately, a slightly buttered meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1232, p. 411. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →