Ris de Veau Sautés

Sautéed Sweetbreads

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

Prepare sweetbreads for sautéing as in recipe on. Dust slices with flour, dip into one slightly beaten egg white, and then into dry bread crumbs</