Ris De Veau A La Creme
|Sweetbreads||4 (2 Pairs)|
|Lemon juice||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Monosodium glutamate||1⁄4 Teaspoon (Msg)|
|Onion powder||1⁄8 Teaspoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Light cream/Half and half||3⁄4 Cup (12 tbs)|
1.Put the breads in ice water and soak them for 1 hour.
2.Drain the soking water and put fresh cold water on the breads.
3.Put lemon juice and 1 teaspoon of salt in the bread and boil.
4.Once boiled, cook on low flame by simmering for 10 minutes.
5.Put the breads immediately on ice cold water and allow them to cool.
6.Take out the tubes and connecting tissues and cut the slices diagonally with thisckness of 1 inch.
7.Cook the slices in butter for 4 minutes until brown.
8.Flip and cook from the other side as well.
9.Put a sprinkling of 1/2 teaspoon salt, pepper, MSG and onion powder.
10.Drizzle sherry and cook for 5 minutes after covering.
11.Put cream and cook for 15 more minutes.
12.Mix flour with water and make a thin paste.
13.Pour over the breads and cook.
14.Serve the dish hot on toast.