Calf Sweetbreads Au Jus with Salsify
Step 1: Sweetbreads
Peel the raw veal sweetbreads, making sure not to pierce the meat, then pat dry on a dishtowel. Brown in a sauté pan in the whipped butter.
Once the sweetbreads are tender and golden brown, set aside and deglaze the sauté pan with a dash of lemon juice. Moisten the sweetbreads with this deglazing liquid, season with freshly ground pepper, and set aside.
Step 2: Au J
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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