An excitingly different dinner party dish, Vol-au- Vent de Ris de Veau (voll-oh-vaun d’rec d’voh) is a puff pastry case with a mouthwatering sweetbread filling. Button mushrooms may be used if chanterelles are not available.I2 oz. butter 6 shallots, finely chopped
1 lb. sweetbreads, soaked in cold water for 3 hours, skinned, trimmed, parboiled in dry white wine and drained -½ teaspoon salt :f teaspoon black pepper
4 oz. lean bacon, rinds removed and finely chopped
2 fl. oz. dry white wine
2 fl. oz. chicken stock
8 oz. chanterelle mushrooms, wiped clean and simmered in melted butter for
1 truffle, finely chopped
5 fl. oz. double cream
1 tablespoon beurre manie
2 tablespoons chopped fresh parsley
1 X 8-inch Vol-au-Vent case, baked
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
In a large heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent but not brown. Add the sweetbreads, salt, pepper and bacon and fry, stirring frequently, for 15 to 20 minutes or until the sweetbreads are cooked and tender. Add the wine, stock, chanterelle mush-rooms and truffle and increase the heat to high. Bring the liquid to the boil, reduce the heat to low and simmer for 5 minutes. Stir in the cream. Stirring constantly, add the beurrc manie, a little at a time, until the sauce is thick and smooth. Stir in the parsley. Remove the pan from the heat. Spoon the mixture into the vol-au-vent case.
Place the case on a baking sheet and place the baking sheet in the oven. Bake for 5 minutes or until the vol-au-vent is heated through. Remove the baking sheet from the oven. Transfer the vol-au-vent to a warmed serving dish and serve at once.