Name: Sweetbreads with Salsify
Yield: For four people
Cuisine: French
Ingredients: 50 g (1¾ oz) butter; 60 g (2 oz) foie gras, fresh or preserved, cut in 4 thin slices (optional); 1 bouquet garni; 1 litre (1¾ pints) cold water; 2 tomatoes, peeled, deseeded and chopped; 350 g (12¼ oz) each of carrots and onions and 150 g (5¼ oz) white part of leeks, peeled and cut in mirepoix dice; 2 litres (3½ pints) cold water; 1 kg 200 g (2 lb 10½ oz) veal sweetbreads; 25 g (1 oz) butter; 1 tablespoon flour; salt and pepper; 3 tablespoons dry vermouth; juice of 1 lemon; 400 ml (¾ pint) stock, made by dissolving ⅘ chicken stock cube in 400 ml (¾ pint) water; 1½ teaspoons salt; 400 ml (¾ pint) dry white wine

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ris de veau aux salsifis ‘To do honour to a neglected vegetable’

Ingredients

Main ingredients

1 kg 200 g (2 lb 10½ oz)

Method

One day in advance

Preparing the Sweetbreads and Salsify

Soak the sweetbreads in a bowl under a slowly running cold water tap for 3-4 hours. Blanch them by putting them in a saucepan with 2 litres (3½ pints) cold water, bringing to the boil and boiling for 3 minutes. Refresh in running cold water, drain, and re