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Ris De Veau A La Creme

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Ingredients
  Sweetbreads 4 (2 Pairs)
  Lemon juice 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Butter 4 Tablespoon
  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)
  Flour 1 Tablespoon
Directions

GETTING READY
1.Put the breads in ice water and soak them for 1 hour.

MAKING
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.

SERVING
14.Serve the dish hot on toast.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Simmering
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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