A classic French way of serving sweet-breads, Ris de Veau au Beurre Noir (ree d’voh oh bur nwahr) may be served with buttered cabbage and sauteed potatoes.
1 lb. sweetbreads, soaked in cold water for
3 hours, drained, skinned and trimmed
2 teaspoons white wine vinegar
1 small onion, chopped
1 carrot, scraped and chopped
6 black peppercorns bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 teaspoon salt
2 oz. seasoned flour, made with
2 oz. flour,
½ teaspoon salt and
½ teaspoon black pepper
1 oz. butter
6 fl. oz. Beurre Noir, hot
Place the prepared sweetbreads in a large saucepan and cover them with water. Add the vinegar, onion, carrot, peppercorns, bouquet garni and salt. Place the pan over moderately high heat and bring the water to the boil. Remove the pan from the heat and set aside for 10 minutes.
Using a slotted spoon, remove the sweetbreads from the pan and drain them on kitchen paper towels. Discard the water and flavourings. Place the sweetbreads on a board and cut them into 5-inch slices.
Put the seasoned flour on a large plate. Dip the sweetbread slices in the flour, coating them thoroughly and shaking off any excess. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the sweetbread slices and fry, turning occasionally, for 10 to 15 minutes or until they are lightly and evenly browned.
Remove the pan from the heat. Using a slotted spoon, transfer the sweetbread slices to a warmed serving dish. Pour the beurre noir over the sweetbread slices and serve at once.