Ris De Veau Au Porto Et A La Crème Recipe
Ingredients
| Rounded calf sweetbreads - 4 , not prepared (approx 225 g / 8 oz each) | ||
| Butter | 50 Gram | |
| Ruby port - 200 m1 / 7 fl oz | ||
| Double cream - 200 m1 / 7 fl oz | ||
| Veal stock (optional) - 130 ml / scant 1/4 pt | ||
| Salt | To Taste | |
| Ground pepper | 1 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.
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.
Chef
