Ris de Veau Des Gourmands

Sweetbreads with Pâté and Truffle Sauce

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 above recipes. Cook asparagus spears. Drain and butter, ready to reheat and serve. Slice sweetbreads