Alma Lach

Ris de Veau à l’Italienne

Sweetbreads in Tomato 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

Ingredients

Method

Broiled sweetbreads with Sauce Italienne.