Escalopes of Sweetbread à la Française

Escalopes de Bis de Veau à la Française


Prepare the sweetbread as for escalopes à la Connaught, and when it is cooked cut it in slices about a quarter of an inch thick, place these on a baking tin and brush over with a little warm glaze, put in the tin a little of the liquor from the braise, strained and freed from fat, and put them in a moderate oven for ten to fifteen minutes, take up and sprinkle each with chopped truffle, dish on a croûton border en couronne with slices of cooked tomato between each slice of sweetbread; serve with any nice green vegetable in the centre and thin Soubise sauce round the base.