Cassolette de Ris de Veau

Name: Cassolette de Ris de Veau
Cuisine: France
Ingredients: onions; dry white wine; veal sweetbreads; garlic; thyme; madeira; crème fraîche; casserole; water; mushrooms; fresh tomato; truffle juice; butter; bay leaf; salt; sweetbreads; carrot; lemon juice; pepper; nutmeg

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Gently heat the noix of veal sweetbreads in butter. Add thinly sliced onions, a clove of <