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

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.