Sweetbreads in Flaky Pastry

Name: Sweetbreads in Flaky Pastry (Coffrets de ris de veau)
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: For four people
Cuisine: French
Ingredients: 1 tablespoon plain flour; 1 litre (1¾ pints) poultry stock; 250 ml (scant half pint) double cream; 55 g (2 oz) butter; 200 g (7 oz) homemade flaky pastry or frozen flaky pastry; 200 g (7 oz) homemade flaky pastry or frozen flaky pastry; juice of ¼ lemon; 1 egg; 600 g (1 lb 5 oz) veal sweetbreads; an onion; 250 g (8¾ oz) leaf spinach; a bouquet garni; a carrot; 2 tablespoons dry white wine; 1 large clove of garlic, peeled; salt, freshly-ground pepper; salt, freshly-ground pepper

Coffrets de ris de veau

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

600 g (1 lb 5 oz) veal sweetbreads
250

Europe
France
Starter
Mediterranean

Method

Preparing and cooking the sweetbreads

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.
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