Name: Auberge du Pommiers Ris De Veau Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 grams Veal sweetbreads; 500 ml Milk; 1 tsp Salt; 1 tsp Black pepper; 50 grams Butter; 4 slices Brioche bread; 30 grams Butter; 2 whole Pear; 250 ml Red wine; 1 stick Cinnamon stick; 2 whole Star anise; 50 grams Sugar; 300 grams Celery root; 100 ml Cream; 1 tsp Salt; 1 tsp Black pepper; 200 grams Grapes; 100 ml White vinegar; 50 grams Sugar; 200 grams Chestnuts; 100 grams Sugar; 100 ml Water; 50 ml Pear Eau de Vie

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veal sweetbreads, brioche, mulled pear, celery root, pickled grapes, candied chestnuts, pear Eau de Vie

Soak the veal sweetbreads in milk for at least 2 hours, changing the milk halfway through. This helps to remove impurities.

Soak Sweetbreads

After soaking, rinse and gently poach the sweetbreads in salted water until firm. Remove and let cool before cutting them into pieces.

Cook Sweetbreads

In a pan, melt butter and sear the sweetbreads on medium-high heat until golden brown. Season with salt and pepper.

Sear Sweetbreads

In a pot, combine red wine, sugar, cinnamon stick, and star anise. Bring to a simmer and add peeled and halved pears. Cook until tender.

Prepare Mulled Pear

Peel and chop the celery root. Boil in salted water until tender, then drain.

Cook Celery Root

Blend the cooked celery root with cream, salt, and pepper until smooth. Adjust seasoning to taste.

Blend Purée

Combine white vinegar and sugar in a saucepan and heat until sugar dissolves. Pour over grapes in a jar and let sit for at least 24 hours.

Pickle Grapes

Boil chestnuts in water for 10 minutes, peel them, then simmer in sugar and water until soft and syrupy. Let cool.

Candy Chestnuts

On a plate, serve the seared sweetbreads on a bed of celery root purée, topped with mulled pear, pickled grapes, and candied chestnuts. Drizzle with pear Eau de Vie.

Plate the Dish

Enjoy the dish warm, garnished with extra candied chestnuts if desired.

Serve

Veal sweetbreads

Milk

Salt

Black pepper

Butter

Brioche bread

Pear

Red wine

Cinnamon stick

Star anise

Sugar

Celery root

Cream

Grapes

White vinegar

Chestnuts

Water

Pear Eau de Vie

Ris de Veau

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Make Ris De Veau Recipe in just 3h . veal sweetbreads, brioche, mulled pear, celery root, pickled grapes, candied chestnuts, pear Eau de Vie

Ris De Veau Recipe

Ingredients

Veal Sweetbreads

Brioche

Mulled Pear

Celery Root

Pickled Grapes

Candied Chestnuts

Pear Eau de Vie

Method

Preparation of Veal Sweetbreads

Soak Sweetbreads

Cook Sweetbreads

Sear Sweetbreads

Preparation of Mulled Pear

Prepare Mulled Pear

Preparation of Celery Root Purée

Cook Celery Root

Blend Purée

Preparation of Pickled Grapes

Pickle Grapes

Preparation of Candied Chestnuts

Candy Chestnuts

Assembly

Plate the Dish

Serve

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