Veal sweetbreads in a creamy sauce with Meaux mustard (Ris de veau à la Briarde) from French Country Cooking (page 143) by Michel Roux and Albert Roux and The Roux Brothers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised cabbage (Chou braisé à l'Ardennaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb sweetbreads for veal sweetbreads.

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