Ris de Veau à la Florentine

Name: Ris de Veau à la Florentine (Sweetbreads with Spinach)
Cuisine: France
Ingredients: chunks; grated parmesan cheese; cheese; cream; demi-glace; madeira; sweetbreads; spinach; cognac; water; frozen spinach; butter; mornay sauce

Sweetbreads with Spinach

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Blanch sweetbreads and braise as in preceding recipes. Cook 2 pounds fresh spinach, or 2 packages