Un plat savoureux de la cuisine française.

Soak the veal sweetbreads in cold water for at least 2 hours, changing the water once. After soaking, remove any membranes and cut them into smaller pieces.

Preparing the Sweetbreads

In a large skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

Sautéing the Aromatics

Add the sweetbreads to the skillet and cook until golden brown on all sides, approximately 5-7 minutes. Season with salt and pepper.

Cooking the Sweetbreads

Pour in the white wine, scraping the bottom of the pan to release any brown bits. Allow it to simmer for 2 minutes.

Deglazing the Pan

Add the chicken stock and thyme sprigs, and cook for an additional 10 minutes until the sauce has reduced slightly. Stir in the lemon juice before serving.

ris de veau

Recipe information

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