Veal Sweetbreads, Ris de Veau Recipe Needed Please

[Ronnie.B]

Hi All,

Am new to this forum. I am delighted to be able to be a part of Cooking and meet like minded people.

I bought some sweetbreads the other day and wondering how to make them. I know the usual poaching, coating in seasoned flour and pan frying method, but would any of you have a tried and trusted fantastic recipe?

Have a super day!

Ronnie B.

[Kitchen Witch]

Ris de Veau aux St Jacques Grillées


Approximately 700gr "ris de veau" (see Tallyrand’s notes at bottom)
8 big scallops with coral
Bunch of chives
20cc of low fat creme
1 shallot
50cc of dry white wine
Pinch of salt and pepper fresh from the mill
1 dozen fresh red berries
Juice of 1 lime
1 cup of olive oil
300 gr Haricot beans
3 tomatoes peeled and diced

Method
Put the veal "ris" overnight in cold water.
Put the scallops in the lime juice for 2 hours.
Cook the veal "ris" in salted and peppered water for 15 minutes, remove the skin and cut it in scallops. Leave them on a clean cloth to cool down. Cook the pasta al dente.
Lightly grill or barbecue the scallops. They must stay supple as well as being cooked on the outside.
For the sauce: brown lightly in the olive oil the chopped shallot, add the wine and reduce until it is almost completely evaporated. Chop the chive and add to the wine and shallot. Add some salt and pepper. Add the crème and live to simmer for 10 minutes. Salt et pepper with a few red berries.
At the end of the cooking, add the veal "ris" and the scallops. Season to taste.
On a hot plate, make a bed with the pasta (tagliatellies or angel's hair), lay a veal "ris" scallop surrounded by 2 scallops cut along the thickness.
Decorate it with the cut green beans steamed and dice of cold tomatoes. Cut the coral in small strips and place them above the veal "ris" and add the sauce on top.
Serves 4

[Kitchen Witch]

Ris de Veau

2 pounds veal sweetbreads
4 small breakfast sausages
1 bunch green onions or 8 small boilers, or 1/2 pound mushrooms
1/3 cup cognac
sweet butter for sauteing
salt & pepper to taste

The Process

Soak the Ris in a mixture of equal parts H2O and vinegar for one hour. Then wash and dry them. Render the sausages into thin slices and saute them with the green onions (or whatever you�ve substituted for them) that you�ve cut into 1 1/2 inch pieces until tender. Add the Ris and brown. Add the brandy. When it all comes to a rapid boil, reduce the heat and simmer for 30 minutes. Add salt & pepper, mix well and allow to cook for another 10 minutes. Uncover and allow sauce to thicken a bit. Then you can serve either with a bit of rice on the side, or a good French bread.

[Kitchen Witch]

Sweetbreads (Ris de Veau)

2 lb veal sweetbreads
1 tsp salt (divided)
1/2 tsp black pepper (divided)
1 tbsp lemon juice
1 batch sauce (below)
1 c unbleached flour
4 tbsp clarified butter (or peanut oil)


Cover sweetbreads with cold water; refrigerate overnight. Drain.

Place in saucepan; cover with fresh cold water; add lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil; reduce heat and simmer 5 minutes (3 if small); let stand an hour off heat covered; drain and rinse with cold water.

Trim to remove any tough membranes. If thicker than 3/4 inches, butterfly crosswise. Lay in a single layer on a plastic wrap covered plate; cover with plastic wrap and a pie plate; put 10 lb weight (e.g., a milk jug) on top. Chill 3 to 24 hours.

Remove sweetbreads from refrigerator. Prepare sauce and keep warm. Sprinkle sweetbreads with remaining 1/2 tsp salt and 1/4 tsp pepper. Dip in flour and shake off excess. Heat clarified butter in a 12 inch saute pan (or divide between two 10 inch pans). Saute sweetbreads until golden brown, about 3 minutes on each side. Remove to warm plates, spoon sauce over and serve immediately.

Note: Be sure to get veal, not beef sweetbreads. The latter usually are okay (not always), but somewhat tougher and not worth the amount of work this recipe requires. You’ll find veal sweetbreads (or at least be able to order them) at upscale butchers, usually frozen (which is fine).


Sauces

Grenobloise: As soon as sweetbreads are out of the pan, add 4 tbsp softened butter and saute until lightly browned, 2 to 3 minutes, scraping to loosen any browned bits of flour. Remove from heat and stir in 2 tbsp each red wine vinegar and capers (drained and finely chopped), 1 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper.

Madeira: Combine 1 c madeira, 1 c dry white wine, 1/2 c sliced mushrooms (4 oz) and 1/4 tsp each salt and black pepper; simmer until reduced to 1/2 c; blend in 4 tbsp butter.

Mustard Cream: Saute 3 cl minced garlic in 2 tbsp butter until tender, about 3 minutes. Add 2 c light cream (or 1-1/2 c natural sour cream); simmer until reduced to 3/4 c. Add 4 tbsp marsala (or madeira), 1 tbsp Dijon Mustard and 1/4 tsp each salt and pepper.

[Kitchen Witch]

Salade de Ris de Veau aux Copeaux de Truffe

enough for 2 salads:
oak leaf lettuce
frisée greens
1 small black truffle, peeled and thinly sliced
vinaigrette for greens:
walnut oil
sherry vinegar
truffle juice
dash salt and freshly ground pepper
for sweetbread sauté:
1 tablespoon butter
1 small shallot, finely sliced
1/2 to 3/4 pound sweetbreads, blanched, peeled and cut into large, bite–size pieces
salt & freshly ground pepper
1/4 cup port wine
2 tablespoons heavy cream
1/2 tablespoon minced fresh Italian parsley


1. Place greens, truffle slices, salt and pepper in a bowl and set aside.
2. Heat butter over medium heat in a sauté pan. Sauté shallots until soft but not browned.
3. Increase heat and add sweetbread pieces. Sprinkle with salt and pepper. Sauté sweetbreads until seared on all sides.
4. Add wine, then cream. Start to reduce. When sweetbreads are cooked, remove with a slotted spoon and set aside. Continue to reduce sauce.
5. Mix greens with oil and vinegar. Arrange on serving plates.
6. When sauce is reduced, return sweetbreads to sauce and divide combination over greens.
7. Sprinkle with parsley and serve.
Yield: 2 servings.

[Kitchen Witch]

Sweetbreads Or Brains In Brown Butter Sauce
(Ris de Veau ou Cervelles au Beurre Noir)



¼ cup wine vinegar or lemon juice
Freshly ground black pepper
Flour
3 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons finely chopped fresh parsley
1½ pounds calf's sweetbreads or brains
Water
Vinegar
Salt
Lemon juice
15 tablespoons butter (almost ½ pound)



1. Soak the sweetbreads or brains in several changes of cold water for 2 hours; then soak them for another hour in acidulated cold water, using one tablespoon of vinegar for each quart of water. Gently pull off as much of the outside membrane as possible without tearing the brains or sweetbreads.


2. Trim the sweetbreads by cutting the two lobes from the tube between them with a small sharp knife; discard the tubes. Trim the brains by cutting off the white, opaque bits at the base. Place the sweetbreads or brains in an enameled saucepan with enough water to cover by 2 inches, add the salt (1 teaspoon per quart of water) and lemon juice (1 tablespoon per quart of water), and cook uncovered just below a simmer for 15 to 20 minutes. Spread the sweetbreads or brains on paper towels to dry.


3. Clarify 12 tablespoons of the butter in a small heavy saucepan or skillet by melting it slowly, skimming off the surface foam. Spoon the clear butter on top into a clean pan and discard the milky residue. Pour the vinegar into the pan in which the butter melted and boil it briskly until it has been reduced to 1 tablespoon. Over moderate heat, brown the clarified butter. Stir in the reduced vinegar, taste and season with salt and pepper.


4. If the sweetbreads or brains are to be served whole, add them to the brown butter sauce and, basting periodically, heat through. If they are to be sliced and sauteed, set the brown butter sauce aside. Dip the slices in flour, then shake off all but a fine dusting of flour. In a heavy 10- to 12-inch skillet or saute pan, melt the remaining 3 tablespoons of butter with the oil over moderate heat.


5. When the foam subsides, saute the sliced sweetbreads or brains 3 or 4 minutes on each side, or until lightly browned. If all the slices don't fit into the skillet easily, saute them in two batches. Arrange the slices neatly on a heated platter. Reheat the brown butter and pour it over them. Sprinkle with chopped parsley and serve at once.


To serve 6

[Kitchen Witch]

Ris de Veau Braises au Madere


Veal Sweetbread
Mire Poix (3 parts Onion, 2 parts Celary and 1 part Carrot) Finely chopped
Bouquette Garni
A sprig of Fresh Thyme
Veal Stock
Dry Madera

Blanch the sweetbreads 4-5 minutes in hot water then quickly put in cold water.

Remove the membrane.

Sweat the mire poix then add the bouquette garni

Place the sweatbreads on top and deglaze with Madera.

Cover with veal stock, just barely over top the sweatbreads. Simmer for about 30 minutes.

Remove the sweatbreads, strain the sauce and reduce the sauce.

Serve sweatbreads in the sauce.

[Ronnie.B]

Thanks KW, appreciate the recipes. I'll get back to you once I've prepared mine.
Cheers once again.

[Kitchen Witch]

You're very welcomed! Enjoy!

[joshturner]

hey i just wanted to introduce myself :P