Ris De Veau Recipe

Soak the sweetbreads

Place the veal sweetbreads in a large bowl and cover with cold water. Add 2 tablespoons of white vinegar and allow to soak for 2 hours in the refrigerator. This helps to remove blood and impurities.

After soaking, drain the sweetbreads and rinse under cold running water. Place in a bowl of ice water to keep them cool before blanching.

Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of white wine vinegar.

Add the sweetbreads and reduce the heat to simmer. Blanch for 5–6 minutes until slightly firm.

Remove the sweetbreads with a slotted spoon and immediately transfer to a bowl of ice water to cool.

Once cooled, drain and gently peel away any membrane or connective tissue using your fingers or a paring knife.

Place the cleaned sweetbreads between two pieces of parchment paper and place a weight on top (e.g., a heavy pan) to press them. Refrigerate for 1–2 hours. This step helps create a firm, even texture.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until foaming.

Add the pressed sweetbreads and sear on each side for about 3–4 minutes, or until golden brown and crisp. Remove and set aside on a warm plate.

In the same pan, add the chopped shallots and cook for 2 minutes until translucent. Add the minced garlic and thyme sprigs, and cook for another minute.

Deglaze the pan with the white wine, scraping up any browned bits. Let it reduce by half.

Add the veal or chicken stock and reduce again by half. Stir in the heavy cream and simmer until slightly thickened, about 3–4 minutes.

Return the sweetbreads to the pan and spoon the sauce over them. Season with salt, black pepper, and a dash of lemon juice to taste. Cook for another 2 minutes to heat through.

Plate the sweetbreads and spoon sauce over the top. Garnish with chopped fresh parsley before serving.