Veal Sweetbread en Papillote
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- The papillote preparation as given for the Côte de veau
Instructions
- Braise the sweetbreads and cut them into escalopes lengthwise.
- Put them in papillote, proceeding as for the Côte de veau.