Chef recommends…Braised veal sweetbreads with whisky, crayfish and asparagus

YVES was classically trained by chef Alain Ducasse, combining French gourmet cooking with seasonal Yorkshire produce. He set up in Yorkshire, launching the French Chef at Home to deliver authentic French cuisine for special occasions and corporate events as well as cooking classes.

Ingredients:

- 600g Veal Sweetbreads
- 20cl Whisky
- 25cl Poultry Stock
- 20cl Double Cream
- 12 Large Asparagus
- 150g Peeled & Cooked Crayfish
- 50g Butter

Method:

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