Advertisement
Ris de Veau à la Périgueux
Sweetbreads in Truffle Sauce
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Method
Sautéed sweetbreads served with Sauce Périgueux.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Components
- Ris de Veau à la Périgueux
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe