Ris de Veau Braisés, Petits Pois Paysanne

Braised Sweetbreads with Country-Style Peas

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the sweetbreads

  • 750 grams (about pounds) calf’s sweetbreads
  • 45 grams (


Prepare your mise en place.

Place the sweetbreads in a bowl with cold water to cover for at least 2 hours and preferably overnight to extract all the blood. Drain well.

Place the soaked sweetbreads in a sautoir with cold water to cover. Bring to a simmer over medium–high heat and blanch for 3 minutes. Remove from the heat, drain well, and refresh under cold running