Veal Sweetbread Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Truffles
- Braising liquor from the sweetbreads
- Garniture Régence B
- Sauce Allemande with truffle essence
Instructions
- Stud the sweetbreads with truffles and braise or pot-roast them.
- Dress them and add the reduced braising liquor.
- Surround them with the elements of the garniture Régence B.
- Serve a sauce Allemande with truffle essence separately.