Ris de Veau Viennoise

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Sweetbreads - blanched and picked
flour
egg
breadcrumb
-
butter
spinach - picked and washed
shallot - chopped
-
demi-glace - sherry vinegar
capers

=Bread the blanched sweetbreads a l'Anaglaise, saute gently in a combination of butter and oil. Saute the spinach with shallot and butter. Sauce the plate with the sherry vinegar demi-glace, sprinkle with capers. Put the spinach in the center of the plate and set sweetbreads on top.
 
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