2663 Ris de Veau Grillé Saint-Germain


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.