Ris De Veau A La Creme

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Sep. 22, 2011


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



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.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2429Calories from Fat 1223

 % Daily Value*

Total Fat 138 g212.3%

Saturated Fat 76 g380%

Trans Fat 0 g


Sodium 6813 mg283.88%

Total Carbohydrates 29 g9.7%

Dietary Fiber %

Sugars 1 g

Protein 260 g520%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet