Sweetbreads, marinated in Vinaigrette Dressing, lightly fried and served with tomato sauce, Ris de Veau au Coulis de
Tomates Provencale (ree d’voh oh koo-lee d’toh-maht pro-vohn-sahl) makes a delicious lunch or supper dish.
½ lb. sweetbreads, soaked in cold water for
3 hours, drained, skinned and trimmed
2 fl. oz. fresh lemon juice
1 tablespoon olive oil
½ teaspoon salt -½ teaspoon black pepper
2 tablespoons chopped fresh parsley
½ oz. butter
10 fl. oz. Coulis de Tomates Provencale, 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 J-inch slices. Place the slices in a large bowl and set aside.
In a small mixing bowl, beat the lemon juice, olive oil, salt, pepper and parsley together with a kitchen fork. Pour this mixture over the sweetbreads 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. Discard the marinade.
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.
Remove the pan from the heat. Using a slotted spoon, transfer the sweetbread slices to a warmed serving dish. Pour the coulis de tomates Provencale over the sweetbread slices and serve at once.