Veal Sweetbread Princesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Truffles
- Asparagus tips
- Butter
- Sauce Allemande with mushroom essence
Instructions
- Stud the sweetbreads with truffles, braise them and glaze them.
- Dress them in a low timbale on a garnish of asparagus tips bound with butter.
- Surround with a border of slices of truffle.
- Serve a sauce Allemande with mushroom essence separately.