Ris de Veau à la Forestière

Sweetbreads with mushrooms

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 4 veal sweetbreads, about 200 g/7 oz each, soaked in cold water for 2–3 hours

Method

Blanch the sweetbreads in boiling water for 5 minutes, drain and carefully peel off the outside membrane without damaging the sweetbreads. Season with salt and pepper. In a large frying pan, heat the fat until sizzling, add the sweetbreads and seal on both sides. Add the shallots and cook for 1 minute, then put in the sliced mushrooms and cook for 5 minutes, stirring halfway through.

St