Ris de Veau Des Gourmands

Name: Ris de Veau Des Gourmands (Sweetbreads with Pâté and Truffle Sauce)
Cuisine: France
Ingredients: truffles; cognac; foie gras; madeira; glaze; sweetbread; flour; sweetbreads; butter; asparagus spears

Sweetbreads with Pâté and Truffle Sauce

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