Ris de Veau Braisés à la Sauce Madère

Name: Ris de Veau Braisés à la Sauce Madère (Braised Sweetbreads in Madeira Sauce)
Cuisine: France
Ingredients: 2 onions, diced; 4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads; 2 carrots, diced; ⅛ pound butter; 4 tablespoons flour; 1 clove garlic, minced; 2 cups chicken stock; small bouquet garni; pinch of thyme; ½ teaspoon salt; Dash of pepper; 1 cup Madeira; 2 tablespoons Cognac

Braised Sweetbreads in Madeira Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads
2 onions, diced

Europe
France
Main course
Starter
Side dish
Mediterranean

Method

Wash sweetbreads, blanch, and trim according to preceding instructions. Sauté onions and carrots in butter for about 20 minutes. Stir in flour. Cook a few minutes and then add garlic and stock. Stir until thickened. Add remainder of ingredients down to the Madeira. Add the throat, or large, sweetbreads. Cook 10 minutes and then add the heart, or smaller, sweetbreads. S