Advertisement
Terrine of Veal Sweetbreads
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
Ingredients
500 g 500 ml 200
Method
To prepare the sweetbreads
Poach the sweetbreads in the court-bouillon for seven minutes and strain. Place them on a cloth between two trays with a 1-kg weight on the top tray to press the sweetbreads. Refrigerate. When they are cold remove the membranes from the sweetbreads and trim them.
To make the terrine
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
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe