Alma Lach

Ris de Veau à la Béarnaise

Sweetbreads with Béarnaise

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Broiled sweetbreads with Béarnaise sauce.