Veal Sweetbread au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbread
- Butter
- Sauce Duxelles
- Small mushrooms
- Breadcrumbs
- Melted butter
- Lemon juice
- Chopped parsley
Instructions
- Braise the sweetbread and cut it into escalopes.
- Reform it on a buttered gratin dish, setting a spoonful of reduced sauce Duxelles between each escalope.
- Surround with small cooked mushrooms.
- Cover with sauce Duxelles, sprinkle with breadcrumbs and moisten with melted butter.
- Gratinate briskly.
- On serving, add a thread of lemon juice and a pinch of chopped parsley.