2663 Ris de Veau Grillé Saint-Germain

Method

Blanch, prepare and grill the sweetbread in the usual manner.

Place on a suitable dish and surround with a bouquet of small potatoes cooked in butter to a golden brown and a bouquet of carrots trimmed olive shape, cooked in a little Bouillon and glazed.

Serve accompanied with a sauceboat of Sauce Béarnaise and a dish of a purée of fresh peas.

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