Ris de Veau Braisés à la Sauce Madère

Braised Sweetbreads in Madeira Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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

Method

  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