Steamed Calf’s Sweetbreads

Name: Steamed Calf’s Sweetbreads (Ris de veau à la vapeur)
Cuisine: French
Ingredients: 550 g (1¼ lb) fresh calf’s sweetbreads; 300 ml (½ pt) white veal stock, well seasoned; 40 g (1½ oz) onion, diced; 25 g (1 oz) carrot, diced; 25 g (1 oz) leek, diced; 25 g (1 oz) celery, diced; 1 small bay leaf; a few sprigs of parsley; 14 basil leaves; 65 g (2½ oz) lean cooked ham, cut into thick strips; salt and freshly ground white pepper; salt and freshly ground white pepper

Ris de veau à la vapeur

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

550 g (1¼ lb) fresh calf’s sweetbreads
300 ml (½

Europe
France
Switzerland
Main course
Gluten-free

Method

Soak the sweetbreads for several hours in water, changing frequently.
Blanch the sweetbreads in boiling salted water for 2-3 minutes. Refresh in cold water, then remove the skin with a small sharp knife.
Put the veal stock in a saucepan with the vegetables, bay leaf, sprigs of parsley and six of the basil leaves.
Place a steamer on top and ste