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Ris de Veau Pochés
Poached Sweetbreads
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
4 6
Method
- Blanch and trim sweetbreads. Boil water with vegetables and seasonings for 15 minutes, then add the blanched sweetbreads. Simmer for about 15 minutes.
- 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
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- Ris de Veau Pochés
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