Milk-Fed Veal Sweetbreads In The Old Style

By Saveur
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Ingredients

4 9-oz. pieces veal sweetbreads, halved

Salt

Juice of half a lemon

1/4 cup peanut oil

8 tbsp. butter

Freshly ground black pepper

1/4 cup dry vermouth

1 cup veal stock

24 asparagus tips, trimmed and steamed

1/2 cup peas, steamed

1/4 lb. haricots verts, trimmed and steamed

16 pearl onions, peeled and boiled

1/4 lb. baby carrots, peeled, trimmed, and steamed

2 tbsp. minced flat-leaf parsley

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