Stéphane Reynaud

Ris de Veau aux Petits Légumes

Veal Sweetbreads with Baby Vegetables

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Veal sweetbreads 700 g
  • Bouquet garni 1
  • Veal stock 150

Method

  1. Cook the sweetbreads in boiling water with the bouquet garni for 20 minutes. Rinse the sweetbreads and remove their outer membrane.
  2. Blanch the baby vegetables (turnips, carrots, peas, garlic) and refresh them under cold water. Melt the butter and brown the baby vegetables, keeping them crisp. Add the sweetbreads to lightly brown them, and then add the ground al