Ris de Veau Braisés, Petits Pois Paysanne

Name: Ris de Veau Braisés, Petits Pois Paysanne (Braised Sweetbreads with Country-Style Peas)
Yield: Serves 4
Cuisine: French
Ingredients: 1 small head Boston lettuce, well-washed, trimmed, and cut into chiffonade; 100 grams (3½ ounces) onions, mirepoix; 100 grams (3½ ounces) turnips, bouquetière; 20 grams (1 tablespoon plus 1 teaspoon) unsalted butter; 100 grams (3½ ounces) pearl onions, peeled; Sugar to glaze; 200 grams (7 ounces) fresh English peas; 100 grams (3½ ounces) carrots, bouquetière; 100 grams (3½ ounces) carrots, mirepoix; 25 milliliters (1½ tablespoons) vegetable oil; Coarse salt and freshly ground pepper to taste; 85 milliliters (5¾ tablespoons) white wine; 45 grams (3 tablespoons) unsalted butter; 750 grams (about 1½ pounds) calf’s sweetbreads; 40 milliliters (2 tablespoons plus 2 teaspoons) port wine or Madeira; About 400 milliliters (1⅔ cups) Veal Demi-glace

Braised Sweetbreads with Country-Style Peas

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

For the sweetbreads

750 grams (about 1½ pounds) calf’s sweetbreads
45 grams (

Europe
France
Main course
Mediterranean

Method

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