RIS DE VEAU AU VERMOUTH



 2 sweetbreads, 20 small onions, 1 1/2 dl of vermouth, 250 g (0,55 lbs) of small

Cultivated mushrooms, salt, pepper, 100 g (0,22 lbs) fresh cream, 60 g (0,132 lbs) butter.

Drain the sweetbreads in vinegar or lemon water for 1 hour, changing

this water from time to time. Drain them and immerse them in boiling water for a minute.

salted to be able to remove more easily skins and filaments. Then poach the sweetbreads for 5 minutes

boiling water, rinse them in cold water and press them in cheesecloth. Heat the

half the butter in a saucepan and put the sweetbreads in it over low heat, with the onions.

When they are golden on all sides, add the vermouth and the mushrooms

previously cleaned and sautéed in the remaining butter. Salt, pepper, simmer

gently. Arrange the sweetbreads in the center of the dish and garnish with the onions and

mushrooms. Deglaze the cooking, bind it to the cream and present it in a sauce boat.

Serve with dauphine potatoes.

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