2651 Escalopes de Ris de Veau Grand-Duc

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Blanch the sweetbreads well; cool them and cut into slices.

Season the slices and shallow fry in clarified butter without colouring them.

Arrange overlapping in a circle on a round dish, placing a</