Braised Sweetbreads Wrapped in Spinach

Name: Braised Sweetbreads Wrapped in Spinach (Paupiette de ris de veau braisé)
Yield: For four people
Cuisine: French
Ingredients: 600 g (1 lb 5 oz) veal sweetbreads (2-3 sweetbreads); 600 g (1 lb 5 oz) veal sweetbreads (2-3 sweetbreads); 500 g (1 lb 2 oz) onion, carrot, leek, shallot and garlic, coarsely chopped; 500 g (1 lb 2 oz) onion, carrot, leek, shallot and garlic, coarsely chopped; 500 g (1 lb 2 oz) onion, carrot, leek, shallot and garlic, coarsely chopped; 500 g (1 lb 2 oz) onion, carrot, leek, shallot and garlic, coarsely chopped; 500 g (1 lb 2 oz) onion, carrot, leek, shallot and garlic, coarsely chopped; 80 g (3 oz) butter; bouquet garni of 1 sprig thyme, 1 bay leaf and 1 clove; bouquet garni of 1 sprig thyme, 1 bay leaf and 1 clove; bouquet garni of 1 sprig thyme, 1 bay leaf and 1 clove; bouquet garni of 1 sprig thyme, 1 bay leaf and 1 clove; 50 ml (2 fl. oz) dry white wine; 2 teaspoons beurre manié; a pinch of curry powder; 1 teaspoon Dijon mustard; 500 ml (16 fl. oz) double cream or crème fraîche; 500 ml (16 fl. oz) double cream or crème fraîche; 100 g (3½ oz) spinach; salt, freshly ground pepper; salt, freshly ground pepper

Paupiette de ris de veau braisé

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

600 g (1 lb 5 oz) veal sweetbreads (2-3

Europe
France
Main course
Gluten-free
Autumn

Method

Preliminary preparations

Prick the sweetbreads with a trussing needle and soak them in cold water for at least an hour. Then bring them to the boil in salted water and let them cook for 3 minutes. Remove them, refresh them under cold running water and pare away the tough outer skin and membrane.

Wash the spinach, remove the stalks and blanch it in b