Ris de Veau à la Crème

Sweetbreads in Cream

Method

Prepare sweetbreads for sautéing as in recipe on, then sauté. Wipe browned bits from skillet with paper towels. Add 2 tablespoons Cognac. Heat and set ablaze. When flame dies, add 4 tablespoons Madeira and 4 tablespoons crème fraîche or whipping cream. Heat, and pour over sweetbreads. Decorate with carved mushrooms. (Carve the mushrooms and cook 3 minutes with the sweetbreads when they are poached. Lift out and cool in cold water ready to use.)

Wine

Meursault