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5 oz veal tender
2 oz sweetbreads
cheese for gratin on sweetbreads
walnut sauce
demi - white wine
duchesse
watercress
=Saute tenderloin and sweetbreads, glaze with butter and shallot, put on platter. Top sweetbreads with cheese, refire till done. Walnut sauce in center of plate, demi around outside, duchesse behind. Tenderloin on walnut sauce with sweetbreads on top. Garnish with watercress.
2 oz sweetbreads
cheese for gratin on sweetbreads
walnut sauce
demi - white wine
duchesse
watercress
=Saute tenderloin and sweetbreads, glaze with butter and shallot, put on platter. Top sweetbreads with cheese, refire till done. Walnut sauce in center of plate, demi around outside, duchesse behind. Tenderloin on walnut sauce with sweetbreads on top. Garnish with watercress.
