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Ris de Veau à la Crème Recipe

French · Main course · 70 min total

A classic French dish featuring tender veal sweetbreads in a rich, creamy sauce. This recipe guides you through the essential steps of blanching, pressing, and pan-searing for a luxurious result.

Ingredients

• 1 lb (450g) veal sweetbreads
• 1 tablespoon white vinegar
• 1 small onion, quartered
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 4 sprigs fresh thyme
• Salt and freshly ground white pepper to taste
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Soak sweetbreads in cold water for 2 hours, changing water twice. Drain.
2. Place sweetbreads in a saucepan, cover with cold water, add vinegar, and bring to a simmer. Blanch for 2 minutes, then drain and plunge into ice water.
3. Once cool, trim membranes and tubes. Place sweetbreads between two plates with a weight on top; refrigerate for 2 hours to press.
4. In a large skillet, melt 1 tablespoon butter over medium heat. Add onion, carrot, celery, bay leaf, and thyme; cook until softened, about 5 minutes.
5. Season sweetbreads with salt and pepper. Add to skillet and cook until golden on both sides, about 8 minutes total. Remove sweetbreads and set aside.
6. Add shallot to skillet; cook 1 minute. Deglaze with white wine, scraping up browned bits. Simmer until reduced by half.
7. Stir in heavy cream and return sweetbreads to skillet. Simmer gently for 10 minutes, turning once, until sauce thickens.
8. Remove from heat; stir in lemon juice and remaining 1 tablespoon butter. Adjust seasoning. Sprinkle with parsley and serve.

Tips

• Pressing the sweetbreads helps them hold their shape during cooking.
• For a more intense flavor, add a splash of cognac or Madeira with the wine.
• Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.

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