RIS DE VEAU ARCHIDUC



a kilo (2,2 lbs) of sweetbreads, 2 onions, 2 carrots. thyme, bay leaf, 50 g (0,11 lbs) of butter, a glass of cognac, a glass of port or Madeira, salt, pepper, a small tin of truffles or truffle peels, 6 fleurons, 300 g (0,66 lbs) of mushrooms, 1 dl of cream, 1 dl of dry white wine. 

Blanch the sweetbreads the day before in salted water. 
Refresh them, drain them, arrange them on a dish and put a plate on top that you will load with a weight in order to press the sweetbreads overnight.
Fry the onions in hot butter and chopped carrots.
Place the sweetbreads on top. Moisten with white wine, add thyme and laurel.  
 Season with salt and pepper and cook gently with the lid on.
Arrange the sweetbreads on a dish that you will keep warm. 
Pass the cooking and add the sliced ​​mushrooms.
Leave to cook for a few minutes and pour in the cognac and the port. 
Bind with the cream. 
Coat the sweetbreads with the sauce and garnish with the truffles and the florets.


 

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