Grilled Veal Sweetbread Saint-Germain
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbread
- Small potatoes
- Butter
- Carrots
- Consommé
- Sauce Béarnaise
- Fresh pea purée
Instructions
- Blanch and grill the sweetbread as at the preceding recipe.
- Cook small potatoes in butter until well golden.
- Turn carrots in olive shapes, cook them in Consommé and glaze them.
- Dress the sweetbread and surround it with a bouquet of the potatoes and a bouquet of the carrots.
- Serve separately a sauce Béarnaise and a timbale of fresh pea purée.