Le Ris de Veau à l’Oseille

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

Sweetbreads with sorrel

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

Europe
France
Main course
Mediterranean

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