The French Menu Cookbook: The Food and Wine of France by Richard Olney;Paul Bertolli

Author:Richard Olney;Paul Bertolli
Language: eng
Format: mobi
Tags: Menus
ISBN: 9781607740025
Publisher: IB Dave's Library
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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