Ris De Veau Recipe
Ris de veau is a French dish made from veal sweetbreads, which are the thymus or pancreas glands of young calves. This dish is known for its delicate texture and mild flavor, often enhanced by rich sauces in traditional French cooking. It's usually served in refined presentations, showcasing the skill of the chef. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Preparing the Sweetbreads
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.
Sautéing the Aromatics
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.
Cooking the Sweetbreads
Add the sweetbreads to the skillet and cook until golden brown on all sides, approximately 5-7 minutes. Season with salt and pepper.
Deglazing the Pan
Pour in the white wine, scraping the bottom of the pan to release any brown bits. Allow it to simmer for 2 minutes.
Finishing the Sauce
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.