Ris de Veau aux Morilles

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is one of the richest dishes it is possible to eat. The sweetbreads themselves are rich enough, but together with a wine-laden cream sauce and the highly flavoured mushrooms, it is truly cuisine riche.


  • 25–30 dried morilles
  • 75 g/3 oz butter
  • 2


Begin by soaking the morilles in 600 ml/1 pint warm water for 30 minutes. Fry the carrot, celery, leek and tomatoes in the 75