Noix De Ris De Veau Braisés Aux Morilles Recipe
Braised veal sweetbreads with morels
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Ingredients
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Sweetbreads
Braising Liquid
Morel Sauce
Method
Preparation of Sweetbreads
Soak Sweetbreads
In a bowl, cover the veal sweetbreads with milk and let them soak for at least 2 hours in the refrigerator.
Clean Sweetbreads
After soaking, remove the sweetbreads from the milk, rinse under cold water, and carefully remove any membranes or fat.
Braising
Sear Sweetbreads
In a large skillet, melt butter over medium heat. Season the sweetbreads with salt and pepper, then sear them until golden brown on all sides, about 5 minutes.
Deglaze and Braise
Pour in the white wine, scraping up any browned bits. Add chicken stock, thyme, and bay leaves. Bring to a boil, then reduce heat and let simmer for about 30 minutes until tender.
Morel Sauce
Prepare Morels
Soak dried morels in warm water for about 20 minutes, then drain and chop.
Make Sauce
In a saucepan, combine the soaked morels and heavy cream. Simmer for 10 minutes, then season with salt and pepper to taste.
Serving
Plate the Dish
Serve the braised sweetbreads on a plate, drizzled with morel sauce. Garnish with fresh thyme if desired.