Sweetbreads with Chervil, Lemon, and Asparagus

Ris de Veau au Cerfeuil, Citron, et Asperges

Preparation info
    • Difficulty

      Easy

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

By Madeleine Kamman

Published 1989

  • About

This is an old-fashioned recipe with the sweetbreads braised and well done.

Ingredients

  • 2 pairs sweetbreads, blanched as in the preceding recipe
  • 2 onions, sliced
  • 1 carrot, sliced

Method

Clean the blanched sweetbreads of all hard tissues. Sauté the onions and carrot in the butter and add the bouquet garni. Place the sweetbreads over the vegetables; salt and pepper them well. Add the bouillon, green Chartreuse, lemon juice, 1 tablespoon of the chopped chervil, and ½ tablespoon of the lemon rind. Cover with foil, forming an inverted lid, and the pot lid and