Ris de Veau
Ris de Veau is a classic French dish made from the thymus gland of a calf, also known as sweetbreads. It's a delicacy that's rich in flavor and has a creamy, tender texture.
Ingredients - Serves 4
- White wine - 1/2 cup
- Parsley - 1 bunch, chopped
- Garlic - 2 cloves, minced
- Butter - 4 tablespoons
- Flour - 1 cup
- Pepper - To taste
- Salt - To taste
- Lemon - 1
- Calf sweetbreads - 1 kg
Let's Get Started
- Soak the sweetbreads in cold water for 2 hours, changing the water every 30 minutes.
- Drain the sweetbreads and place them in a pot of boiling water with the juice of 1 lemon. Boil for 5 minutes, then drain and let cool.
- Once cool, remove any membranes or veins from the sweetbreads and cut into bite-sized pieces.
- Season the sweetbreads with salt and pepper, then dredge in flour.
- Melt the butter in a large skillet over medium heat. Add the sweetbreads and cook until golden brown on all sides.
- Add the garlic and parsley to the skillet and cook for another minute.
- Pour the wine into the skillet and scrape up any browned bits from the bottom of the pan.
- Cover the skillet and simmer for 10 minutes, until the sweetbreads are tender and the sauce has thickened.
- Serve the Ris de Veau hot, garnished with additional parsley if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 20g
- Carbs: 10g
- Protein: 30g
- Sodium: 500mg
- Sugar: 2g
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