Morel-filled puff pastries with veal sweetbreads on cream of basil and petits pois from The Cuisine of Hubert Keller (page 176) by Hubert Keller and John Harrisson

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Notes about this recipe

  • Eat Your Books

    Allow sweetbreads to soak for 6 hours. Can substitute frozen petits pois for fresh peas, and pre-soaked dried morels or other dried wild mushrooms for fresh morels. See recipe for a vegetarian appetizer option.

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