Grilled Veal Sweetbread
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Veal sweetbread
- Melted butter
- A sauce such as Italienne
Instructions
- Blanch the sweetbread, refresh it, trim it and cool it under a press.
- Divide it in two horizontally through the thickness.
- Season the pieces, dip them in melted butter and grill gently.
- Serve separately any sauce such as Italienne, Tomate or Périgueux, or Beurre à la maître-d'hôtel half melted.
- The sweetbread may also be grilled whole, though Escoffier says the method above — split and pressed — is the better one.