Escalopes de Ris de Veau Grand Duc
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Blanch and cool the sweetbreads, and cut them into slices.
- Season the latter and cook them in butter without colouration.
- Dish them in the form of a crown, placing a large slice of truffle between each;
- coat with Mornay sauce, and glaze quickly.
- When taking the dish out of the oven, arrange a heap of asparagus-heads cohered with butter, in the middle of the dish, and serve instantly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board