Veal Sweetbread à la Parisienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Truffle
- Tongue
- Artichoke bottoms and potatoes
- Braising liquor from the sweetbreads
Instructions
- Lard the sweetbreads with truffle and tongue, braise them and glaze them at the last moment.
- Dress them and surround them with the artichoke bottoms and potatoes prepared as at the garniture à la Parisienne.
- Reduce and strain the braising liquor and serve it separately.