posted by Polar Bear 01-20-102 8:47 PM
Sweetbreads (Ris de Veau)
2 lb veal sweetbreads
1 tsp salt (divided)
1/2 tsp black pepper (divided)
1 tbsp lemon juice
1 batch sauce (below)
1 c unbleached flour
4 tbsp clarified butter (or peanut oil)
Cover sweetbreads with cold water; refrigerate overnight. Drain.
Place in saucepan; cover with fresh cold water; add lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil; reduce heat and simmer 5 minutes (3 if small); let stand an hour off heat covered; drain and rinse with cold water.
Trim to remove any tough membranes. If thicker than 3/4 inches, butterfly crosswise. Lay in a single layer on a plastic wrap covered plate; cover with plastic wrap and a pie plate; put 10 lb weight (e.g., a milk jug) on top. Chill 3 to 24 hours.
Remove sweetbreads from refrigerator. Prepare sauce and keep warm. Sprinkle sweetbreads with remaining 1/2 tsp salt and 1/4 tsp pepper. Dip in flour and shake off excess. Heat clarified butter in a 12 inch saute pan (or divide between two 10 inch pans). Saute sweetbreads until golden brown, about 3 minutes on each side. Remove to warm plates, spoon sauce over and serve immediately.
Note: Be sure to get veal, not beef sweetbreads. The latter usually are okay (not always), but somewhat tougher and not worth the amount of work this recipe requires. You’ll find veal sweetbreads (or at least be able to order them) at upscale butchers, usually frozen (which is fine).
Sauces
Grenobloise: As soon as sweetbreads are out of the pan, add 4 tbsp softened butter and saute until lightly browned, 2 to 3 minutes, scraping to loosen any browned bits of flour. Remove from heat and stir in 2 tbsp each red wine vinegar and capers (drained and finely chopped), 1 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper.
Madeira: Combine 1 c madeira, 1 c dry white wine, 1/2 c sliced mushrooms (4 oz) and 1/4 tsp each salt and black pepper; simmer until reduced to 1/2 c; blend in 4 tbsp butter.
Mustard Cream: Saute 3 cl minced garlic in 2 tbsp butter until tender, about 3 minutes. Add 2 c light cream (or 1-1/2 c natural sour cream); simmer until reduced to 3/4 c. Add 4 tbsp marsala (or madeira), 1 tbsp Dijon Mustard and 1/4 tsp each salt and pepper.