Escalopes of Veal Sweetbread Maréchale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Egg and breadcrumbs
- Clarified butter
- Truffles
- Asparagus tips
- Butter
Instructions
- Braise the sweetbreads and cut them into escalopes.
- Bread them à l'anglaise and sauté them in clarified butter.
- Dress in a turban with a slice of truffle on each escalope.
- Set a garnish of asparagus tips bound with butter in the middle.