Ris de Veau Sautés

Sautéed Sweetbreads


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. Sauté in pound butter and 2 tablespoons oil. Cook each side about 5 minutes. Serve with lemon wedges or one of the hot butter sauces. See possibilities under Ris de Veau Grillés. The sauce gives its name to the dish.