Ris de Veau Pochés

Poached Sweetbreads

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


  1. Blanch and trim sweetbreads. Boil water with vegetables and seasonings for 15 minutes, then add the blanched sweetbreads. Simmer for about 15 minutes.
  2. Drain and cool. Normally, in French cooking the cooled sweetbreads would be placed between two plates, weighted down and refrigerated. I find wrapping them tightly in foil or