Madeleine Kamman

Sweetbreads with Saffron and Anise

Ris de Veau au Safran et à l’Anis

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This is a mixture of new and old, as the sweetbread slices are lightly grilled and the short sauce is made by reduction as in the old days. It is perfect as a first course or as luncheon fare.

Ingredients

  • 2 pairs veal sweetbreads, soaked in water overnight
  • Bouquet garni
  • 2 cups bouillon

Method

Blanch the sweetbreads, starting the blanching in cold water. When the water comes to a boil, turn it down to a simmer, add the bouquet garni, and cook 10 to 12 minutes. Drain well and cool overnight in the refrigerator. Clean of all hard tissues.

Reduce the bouillon to ¾ cup; while it is still very hot add the saffron and aniseeds; add salt and pepper if needed and cool complete