Ris de Veau Truffé à la Crème

• 2 pairs calf’s sweetbreads
• juice of ½ lemon
• court-bouillon (white wine, veal stock and

Soak sweetbreads in acidulated cold water (water and juice of ½ lemon) for 1 hour, changing water when it becomes tinged with pink. Blanch them for 15 minutes in a simmering court-bouillon of dry white wine, veal stock and water in equal quantities. When cool, trim and cut into slices 2 inches thick. Add sweetbreads to ½