Sweetbreads in Flaky Pastry

Coffrets de ris de veau

Preparation info
  • For

    four

    people
    • Difficulty

      Medium

    • Ready in

      1 hr 40

Appears in

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 600 g (1 lb 5 oz) veal sweetbreads
  • 250

Method

Preparing and cooking the sweetbreads

  1. Choose good veal sweetbreads, making sure that they are very white and very fresh and soak them for 5 to 6 hours in cold water, to disgorge.
  2. Put the sweetbreads in a fairly generous saucepan with plenty of cold water and bring slowly to the boil so that the sweetbreads heat through grad