Ris de Veau aux Morilles

Name: Ris de Veau aux Morilles
Ingredients: juice of ½ lemon; 450 ml/¾ pint whipping cream; 700 g/1½ lb calves’ sweetbreads, preferably; ‘heartbreads’ or noix – ask your specialist butcher; salt and pepper; ½ bottle of dry white wine; 2 large shallots, peeled and finely chopped; 1 small wine glass of dry Madeira; ‘heartbreads’ or noix – ask your specialist butcher; 50 g/2 oz butter; 75 g/3 oz butter; 2 carrots, peeled and chopped; 25–30 dried morilles; 2 tomatoes, chopped; salt and pepper; 1 celery stick, chopped; 1 large leek, cleaned and sliced

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                  

Ingredients

  
   


Method

                       