Le Ris de Veau à l’Oseille

Sweetbreads with sorrel

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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