Veal Sweetbreads a LA Venitienne
Ingredients
Directions
Blanch and stew the sweetbreads between slices of fat bacon.
Remove them from the braise while hot and drain on a sieve.
Serve the sweetbreads with Vénitienne sauce poured over them.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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