Le Ris de Veau aux Champignons

Name: Le Ris de Veau aux Champignons (Sweetbreads with mushrooms)
Yield: Serves 4
Cuisine: French
Ingredients: seasoned flour; 2 egg yolks; 2 tablespoons double cream; 125 g (4 oz) butter; 4 shallots; 1 tablespoon flour; 60 g (2 oz) butter; salt, pepper; 575 ml (1 pt) chicken stock; 500 g (1 lb) calf’s sweetbreads; 250 g (½ lb) field mushrooms, or mousserons, morilles or girolles; lemon juice

Sweetbreads with mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Sweetbreads go particularly well with mushrooms, so the following recipe will be useful all the year round, depending on what mushrooms are to hand. Ordinary field mushrooms are lovely with this dish so do not wait for something more exotic to turn up in the woods.

Ingredients

500 g (1 lb) calf’s sweetbreads
60 g (2

Europe
France
Main course
Mediterranean

Method

Put the sweetbreads into running water for 30 minutes to clean them.

Meanwhile prepare a velouté sauce: melt 60 g (2 oz) butter and soften the chopped shallots in it, then stir in the flour a