Chapter XV · Relevés and Entrées · No. 1233
1233—Ris de Veau Grillé Jocelyne
Cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread. Stamp the roundels, close up to their edges, with a round, even cutter, and cook them in butter. Grill the sweetbread at the same time.
When the potatoes are cooked, withdraw all their inside in such wise as to give them the appearance of cases, and fill them with Soubise prepared with curry.
Dish them and set the grilled sweetbread upon them. On the sweetbread lay a small half-tomato and a green half-capsicum, both grilled.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1233, p. 412. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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