Ris de Veau à la Crème

Sweetbreads in Cream

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, then sauté. Wipe browned bits from skillet with paper towels. Add 2 tablespoons