Ris de Veau à la Périgueux

Sweetbreads in Truffle Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Sautéed sweetbreads served with Sauce Périgueux.