Name: Le Ris de Veau à l’Oseille (Sweetbreads with sorrel)
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon goose fat; 120 ml (4 fl oz) dry white wine; salt, pepper; 2 carrots, finely chopped; 8 very small onions; 500 g (1 lb) sorrel; 500 g (1 lb) calf’s sweetbreads; milk or cream; bouquet garni; 4 medium-sized tomatoes, peeled; 1 dessertspoon flour; 2 tablespoons goose fat; 120 ml (4 fl oz) stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

In Britain you may not be able to find caff’s sweetbreads; the French are fonder of them than we are, and they are considered quite a luxury. If your butcher is able to supply them, this combination with sorrel strikes the right balance.

Ingredients

500 g (1 lb) calf’s sweetbreads
2 carrots, finely chopped

Method

Soak the sweetbreads in running water or several changes of water for 2 or 3 hours. Do not cut them up but blanch them whole in fresh boiling water for 5 minutes. Drain and refresh them in cold water then cut away all waste and peel off their outer transparent skin.

Colour the carrot with the whole onions in the goose fat in a heavy pan with a tight fitting lid. Add the sweetbreads, the