Poêlée de ris d'agneau et sot-l'y-laisse, légumes primeurs

Lamb sweetbreads and sot-l'y-laisse (the two tear-shaped, succulent

little bits of meat along the back of a chicken) with spring

vegetables. Ribouldingue, 10 rue Saint-Julien-le-Pauvre in the 5th

(01 46 33 98 80).

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Taken on April 24, 2007
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