2658 Ris de Veau au Gratin

Name: Ris de Veau au Gratin
Cuisine: France
Ingredients: lemon juice; parsley; butter; breadcrumbs; cooked mushrooms; sauce duxelles; sweetbreads

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Braise the sweetbreads in the usual manner. Cut into slices and reform to its original shape, spreading a spoonful of reduced Sauce Duxelles