Ris de Veau

Ris de Veau, Step by Step

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1. Soak the sweetbreads in cold water for 2 hours, changing the water twice. Drain.

   Mark done Start 2 hr timer

2. Simmer in lightly salted water for 5 minutes, then lift into iced water. Peel off the membrane and any gristle.

   Mark done Start 5 min timer

3. Wrap in a cloth, put on a tray and chill under a weight for 1 hour.

   Mark done Start 1 hr timer

4. Cut the sweetbreads into thick slices and dust with the flour. Fry in half the butter and the oil for 4 minutes a side until golden. Lift out.

   Mark done Start 4 min timer

5. Cook the mushrooms and shallots in the remaining butter for 5 minutes. Add the wine and boil for 2 minutes, then the cream and simmer for 3 minutes.

   Mark done Start 5 min timer

6. Spoon the sauce onto plates, lay the sweetbreads beside it and scatter with the parsley.

   Mark done

Related guide: Prep, cook and total time.

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Tips for Making Ris de Veau

• Soak, blanch and press the sweetbreads before cooking.
• Pat them dry and flour them just before frying.
• Serve at once so the crust stays crisp.

Swaps and Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Serving Suggestions

• Buttered spinach
• Mashed potatoes
• White wine

Sides from the same cuisine on this site: Provençal Ratatouille, French Baguette, Fougasse.

Storing & Reheating Ris de Veau

Eat at once. Raw sweetbreads keep for 1 day in the fridge.

Ris de Veau: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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