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The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--In Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...

Author:Richard Olney; Paul Bertolli , Date: March 25, 2014 ,Views: 606

The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--In Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...

Author:Richard Olney; Paul Bertolli
Language: eng
Format: mobi
Tags: Seasonal, Cooking, French, Regional & Ethnic, Menus, Entertaining, General
ISBN: 9781607740025
Publisher: Ten Speed Press
Published: 2011-03-01T00:00:00+00:00


Veal Sweetbreads and Macaroni Timbale

Timbale de Macaroni aux Ris de Veau

2 pounds veal sweetbreads

mirepoix made with 2 medium carrots, 1 medium onion, 2 tablespoons butter, crumbled bay leaf and thyme (see this page for method)

¼ cup dry white wine

2 cups rich gelatinous Veal Stock (see a blanched calf’s foot may be added to the veal to ensure the gelatinous content)

salt and pepper

3 or 4 large fresh black truffles

½-pound package of long macaroni

about 3 tablespoons (1½ ounces) butter (to butter the mold)



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The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--In Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris....mobi


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