Ris de Veau à la Crème

Name: Ris de Veau à la Crème (Sweetbreads in Cream)
Cuisine: France
Ingredients: sweetbreads for sautéing; paper; madeira; cognac; whipping cream; crème fraîche; carved mushrooms; sweetbreads; cold water; mushrooms

Sweetbreads in Cream

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Prepare sweetbreads for sautéing as in recipe on, then sauté. Wipe browned bits from skillet with paper towels. Add 2 tablespoons