Escalope of Calves’ Sweetbreads with Piquant Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About



Dip each sweetbread into the beaten egg and then coat in the breadcrumbs. Leave in the fridge for 30 minutes to firm up. Heat some butter in a pan and fry the sweetbreads for 10 minutes, until nicely browned on all sides. Reheat the Piquant Sauce thoroughly and serve with the sweetbreads.