Sweetbread tourte (Feuilletée de ris de veau) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 160) by Wolfgang Puck

  • thyme
  • puff pastry
  • Show all ingredients...

  • EYB Comments

    Can substitute Niçoise olives for Greek olives, and brown veal stock for chicken stock. You may use the Chicken stock (Fond de volaille) recipe on p. 65, and the Puff pastry (Pâte feuilletée) recipe on p. 200.

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

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 Niçoise olives for Greek olives, and brown veal stock for chicken stock. You may use the Chicken stock (Fond de volaille) recipe on p. 65, and the Puff pastry (Pâte feuilletée) recipe on p. 200.

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