Sweetbreads with Mushrooms, Young Broad Beans and Noilly Prat Sauce

Name: Sweetbreads with Mushrooms, Young Broad Beans and Noilly Prat Sauce (Ris de veau aux champignons et aux fèves de printemps, sauce noilly)
Yield: For four people
Cuisine: French
Ingredients: 700 g (1⅔ lb) veal sweetbreads; 1 kg (2¼ lb) young broad beans in their shells; 1 kg (2¼ lb) young broad beans in their shells; 200 g (7 oz) cultivated mushrooms; 1 tablespoon flour; 100 g (3½ oz) butter; 2 shallots, chopped; 4 tablespoons Noilly Prat or other dry white vermouth; 4 tablespoons Noilly Prat or other dry white vermouth; 100 ml (4 fl. oz) dry white wine; 200 ml (7 fl. oz) double cream or crème fraîche; 200 ml (7 fl. oz) double cream or crème fraîche; salt, freshly ground pepper; salt, freshly ground pepper

Ris de veau aux champignons et aux fèves de printemps, sauce noilly

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

700 g (1⅔ lb) veal sweetbreads
1 kg (2¼

Europe
France
Main course
Spring

Method

Preliminary preparations

Prick the sweetbreads with a fork and soak them in a bowl of cold water placed under a trickling tap to eliminate all the blood.

Simmer in salted water for 3-4 minutes, then refresh in cold water, skin them and remove any discoloured parts and fat. Cut into generous slices and reserve on a plate.

Shell the broad bean