Second Course (From the 7-Course menu): Medaillon de Ris de Veau"
The two pan-fried medallions of veal sweetbreads sat atop oven roasted tomatoes, Nicoise olive "petals," cipollini onion "shoots." Saddlig along side the medallions were two nuggets of violet artichokes. The dish is sauced with a Vidalia onion "soubise."
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Uploaded on March 28, 2006
Taken on April 22, 2006
Second Course (From the 7-Course menu): Medaillon de Ris de Veau"
The two pan-fried medallions of veal sweetbreads sat atop oven roasted tomatoes, Nicoise olive "petals," cipollini onion "shoots." Saddlig along side the medallions were two nuggets of violet artichokes. The dish is sauced with a Vidalia onion "soubise."
3,948
views
2
faves
0
comments
Uploaded on March 28, 2006
Taken on April 22, 2006