Ris De Veau Au Porto Et A La Crème

chef.pierre's picture

Aug. 10, 2011

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
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 764Calories from Fat 423

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1039 mg43.29%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet