Label
All
0
Clear all filters

Sweetbreads in Brioches with Two Sauces

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

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

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title