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

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
Side dish
Starter
Main course
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

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Ris de Veau Braisés à la Sauce Madère

Braised Sweetbreads in Madeira Sauce

Ingredients

Method

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