2649 Ris de Veau Demidoff

Method

Lard the sweetbreads with strips of salt pork fat and truffle. Braise them brown but only half cook.

Place them in a shallow earthenware cocotte and surround with a proportionate garnish of carrots and turnips cut crescent shape, rings of small onions and some celery cut Paysanne fashion, all lightly stewed in butter. Add 30 g (1 oz) sliced truffle for each sweetbread and the braising liquid passed through a fine strainer.

Cover the dish with its lid and complete the cooking in a moderate oven.

When ready, remove any fat and serve as it is in the cocotte.

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