Ris de Veau Demidoff

Sweetbreads with Vegetables

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Blanch sweetbreads and braise as in preceding recipe. Thinly slice 6 carrots, cook in seasoned water and then sauté in butter<