Veal Sweetbread à la Toulousaine
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Veal sweetbreads
- Truffles
- Garniture à la Toulousaine
- Sauce Allemande with mushroom essence
Instructions
- Stud the sweetbreads with truffles and braise them.
- Dress them and surround them with the elements of the garniture à la Toulousaine, arranged in bouquets.
- Serve a sauce Allemande with mushroom essence separately.