Braised Calf Sweetbreads with Truffle & Morel Sauce

Valette

An alliance between three of the most noble French specialities: calf sweetbreads, morels and truffle jus, for a truly exceptional dish...

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Valette
Delicatessen
Valette

Heat gently in a bain-marie. Put the sweetbreads onto your plate, then pour over the truffle and morel sauce. Serve with toasted bread.

The sweetbreads are also delicious served in vol-au-vents wrapped in puff pastry.

Calf sweetbreads 55%, morel mushrooms 6%, cream, duck foie gras, truffle jus, flavouring, corn starch, Madeira, Port, salt, milk proteins, lactose, tomato purée, herbs, pepper.

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Braised Calf Sweetbreads with Truffle & Morel Sauce is also available in Main courseSeason's cooking.

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