Sweetbreads in Brioches with Two Sauces

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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  • 150 ml (¼ pt) dry white wine
  • grated zest of 2 lemons


Make the brioches 12 hours in advance. Preheat the oven to 200°C/400°F/Gas Mark 6.

Dissolve the yeast with the sugar in the warm water. Beat the flour, eggs, butter and salt together until well mixed, then gently mix in the yeast liquid. Beat well for 5 minutes. Cover with a da