Escalopes of Veal Sweetbread Gentilhomme

Name: Escalopes of Veal Sweetbread Gentilhomme
Cuisine: France
Ingredients: Veal sweetbreads; Truffles; Sauce Demi-glace; Sauce Villeroy; Egg and breadcrumbs; Sauce Périgueux

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Veal sweetbreads
Truffles
Sauce Demi-glace
Sauce Villeroy
Egg and breadcrumbs
Sauce Périgueux

Instructions

Braise the sweetbreads, keeping them a little firm, then cut them into escalopes.
Mask one side of each escalope with a salpicon of truffles bound with reduced sauce Demi-glace, smoothing it into a dome.
Dip in sauce Villeroy and let cool.
Bread à l'anglaise.
Fry to order and dress on a napkin.
Serve a clear sauce Périgueux separately.