Ris de Veau au Fromage

A delicious way of preparing sweetbreads, Ris de Veau au Fromage (rec d’voh oh froh-mahj) is sweetbreads covered in cheese and grilled until golden brown. Serve with steamed cauliflower and petits pois.

1 lb. sweetbreads, soaked in cold water for

3 hours, drained, skinned and trimmed

1 onion, sliced

1 teaspoon dried tarragon

1 teaspoon dried chervil

1 tablespoon chopped fresh parsley

1 bay leaf

1 teaspoon salt

½ teaspoon white pepper

10 fl. oz. dry white wine

2 oz. butter

1 oz. flour

6 oz. Cheddar cheese, grated

Place the sweetbreads in a large saucepan and cover them with water. Place the pan over moderately high heat and bring the A creamy and nourishing dish of sweetbreads, Ris de Vean an Fromage may be served with cauliflower. 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.

Place the sweetbreads on a board and cut them into J-inch slices.

Place the sweetbreads, onion, tarragon, chervil, parsley, bay leaf, salt and pepper in a large mixing bowl. Pour over the wine and set aside to marinate for 30 minutes.

Using a slotted spoon, remove the sweetbread slices from the marinade and drain on kitchen paper towels.

Pour the marinade through a fine strainer set over a medium-sized mixing bowl. Set aside. Discard the contents of the strainer.

In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, 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 shallow flameproof dish. Keep hot while you make the sauce.

Preheat the grill to high.

Pour the strained marinade into a medium-sized saucepan and bring to the boil over high heat. Remove the pan from the heat. Set aside.

In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour, a little at a time, to make a smooth paste. Gradually add the marinade, stirring constantly. Return the pan to the heat and bring the sauce to the boil, stirring constantly. Cook the sauce for 2 to 3 minutes or until the sauce is thick and smooth. Taste the sauce and add more salt and pepper if necessary.

Remove the pan from the heat and add half of the cheese, stirring constantly until it has melted. Pour the sauce over the sweetbread slices and sprinkle with the remaining cheese.

Place the dish under the grill and grill for 5 minutes or until the cheese has melted and the top is golden brown. Remove the dish from under the heat and serve at once, from the dish. dessert with a French origin, Risalamande (ree-sah-lah-mahn) may be served with a Ris de Veau aux Pates

An unusual and appetizing dish of sweetbreads and pasta, Ris de Veau aux Pates (ree d’voh oh paht) may be served with grilled tomatoes.

1 lb. sweetbreads, soaked in cold water for

3 hours, drained, skinned and trimmed

2 oz. seasoned flour, made with

2 oz. flour,

2 teaspoon salt,

½ teaspoon black pepper and

2 teaspoon dried marjoram

2 oz. butter

3 medium-sized carrots, scraped and thinly sliced

1 teaspoon dried thyme

1 bay leaf

4 fl. oz. Madeira

8 oz. macaroni, cooked and kept hot

Place the sweetbreads in a large saucepan and cover them with water. 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.

Place the sweetbreads on a board and cut them into 2-inch slices.

Put the seasoned flour on a 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 subsides, add the sweetbread slices and fry, turning occasionally, for 10 to 15 minutes or until they are lightly and evenly browned.

Using a slotted spoon, transfer the sweetbread slices to a plate and keep hot.

Add the carrots, thyme, bay leaf and Madeira to the pan. Cook for 5 minutes, stirring frequently.

Add the macaroni to the pan, stirring until it is thoroughly coated with the sauce.

Remove the pan from the heat. Remove and discard the bay leaf. Spoon the mixture into a warmed serving dish. Arrange the sweetbread slices over the top and serve at once.

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