Recipes > Meat > Lamb > Minuta alla Milanese (Lamb's Sweetbread)

Minuta alla Milanese (Lamb's Sweetbread)

Instructions

Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert, flour and fry them slightly in butter and a small bit of onion, add half a glass of Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together. Make a border of Risotto all'Italiana, and put the sweetbread, etc., together with the sauce in the centre.

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Source

The Cook's Decameron.


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