Croustade de Ris de Veau a la Financière
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one tablespoonful per croustade
- a tablespoonful of the garnish
- a slice of sweetbread
- a slice of truffle upon that
Method
- Prepare (1) the required number of small, fluted croustades, baked without colouration in rather large tartlet moulds.
- (2) The same number of slices of braised veal sweetbread as there are croustades, and of the same size.
- (3) A financière garnish, consisting of very small chicken-forcemeat quenelles;
- grooved button-mushrooms, and sliced cocks’ combs and kidneys.
- The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per croustade.
- (5) As many fine slices of truffle as there are croustades.
- Put a tablespoonful of the garnish into each croustade;
- set thereon a slice of sweetbread;
- put a slice of truffle upon that, and dish the croustades on a folded napkin.