Ris de Veau Braisés à la Sauce Madère

Braised Sweetbreads in Madeira Sauce

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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