Sweetbreads à la Royale

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 pair sweetbreads
  • salt
  • juice of ½ lemon
  • 1


Soak sweetbreads in cold water for 1 hour, changing water when it becomes tinged with pink. Blanch them for 15 minutes in simmering salted water to which you have added lemon juice. Drain and cool; then trim and cut into slices 2 inches thick.

Sauté chopped onion and carrots in a little butter