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Ris De Veau Au Porto Et A La Crème

chef.pierre's picture
Ingredients
  Sweetbreads 32 Ounce
  Butter 2 Ounce
  Port 7 Fluid Ounce
  Double cream 7 Fluid Ounce
  Veal stock 130 Milliliter
  Salt To Taste
  Ground pepper To Taste
Directions

MAKING
1 Under cold running water,clean the sweetbreads.
2 Blanch them in boiling water and cool.
3 Trim the sweetbreads and remove the thick skin.
4 Place the sweetbreads between two sheets of kitchen paper under light pressure (cover with wooden board and add a weight of 675 g / 1 1/2 lb maximum). Leave in a cool place until flattened.
5 In a frying pan heat the butterand add the sweetbreads.
6 Cook for about 5 minutes on each side until golden in color.
7 Transfer to a serving plate and keep warm.
8 In the same frying pan, add the port and cook until reduced by half.
9 Add the cream and the stock, cook gently for 5 minutes.
10 Add salt and pepper for seasoning.

SERVING
11 Pass the sauce through a strainer directly onto the sweetbreads and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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