Ris de Veau aux Truffes

Name: Ris de Veau aux Truffes (Sweetbreads with Foie Gras and Truffles)
Yield: Serves 4
Cuisine: France
Ingredients: Butter; Flour; Salt and pepper; Salt and pepper; 1 bayleaf; 1 small onion stuck with 1 clove; 1½ lb (750 g) calf’s sweetbreads; 1 small carrot; 1 small onion stuck with 1 clove; 1 large truffle – more if you can afford it; 1 shallot, finely chopped; 1 × 4 oz (100 g) tin foie gras (goose liver); 1 × 4 oz (100 g) tin foie gras (goose liver); 1 large glass dry white wine; 10 fl oz (300 ml) chicken stock

Sweetbreads with Foie Gras and Truffles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

An extravagant little dish, but well worth the expense and trouble, I reckon.

Ingredients

1 small onion stuck with 1 clove
1 bayleaf
1

Europe
France
Mediterranean
Bread

Method

The day before you prepare this meal, you must put 2 pints (1litre) water in a saucepan with the onion, bayleaf and carrot and bring to the boil. Pop in the sweetbreads, then turn down the heat and a