Escalopes of Veal Sweetbread Villeroy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Sauce Villeroy
- Egg and breadcrumbs
- Fried parsley
- Sauce Périgueux
Instructions
- Braise the sweetbreads, keeping them a little firm, and cut them into escalopes.
- Dip the escalopes in sauce Villeroy and let them cool.
- Bread à l'anglaise.
- Fry to order and dress on a napkin with fried parsley.
- Serve a sauce Périgueux separately.