2655 Escalopes de Ris de Veau Villeroy

Name: Escalopes de Ris de Veau Villeroy
Cuisine: France
Ingredients: flour; sweetbreads; egg; breadcrumb; sauce périgueux; fried parsley

Preparation info

Appears in

Published 1903

Method

Braise the sweetbreads keeping them a little firm. Cut them into slices, dip into Sauce Villeroy then place on a tray to cool thoroughly.

When cold, flour