Ris de Veau aux Epinards

Ingredients

• 3 clusters veal sweetbreads
• 3 pounds spinach, washed
• 2 cups dry white wine
• 1 leek, washed, trimmed, and sliced
• 2 stalks celery
• 1 medium-size onion, cut in half
• 1 bunch dill, with stems
• 1 pound mushrooms, washed
• 6 tablespoons all-purpose flour
• 2 cups whipping cream
• 4 tablespoons lightly salted butter
• Salt and pepper to taste

Method

1. 1

   Soak sweetbreads in cold water for 3 hours.

2. 2

   Trim spinach and cook in boiling water for 10-15 minutes.

3. 3

   Drain sweetbreads, cook with wine, leek, celery, onion, and dill stems for 30 minutes.

4. 4

   Remove sweetbreads, reduce broth.

5. 5

   Sauté sweetbreads and mushrooms.

6. 6

   Make a sauce with butter, flour, and broth, then add cream.

7. 7

   Serve sweetbreads on spinach with sauce.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 59. The excerpt below is the record exactly as published.

RIS DE VEAU AUX EPINARDS 3 clusters veal sweetbreads Ya pound plus 4 tablespoons 3 pounds spinach, washed lightly salted butter 2 cups dry white wine 1 pound mushrooms, washed 1 leek, washed, trimmed, and sliced and cut in half Salt and pepper to taste 2 stalks celery 6 tablespoons all-purpose 1 medium-size onion, cut flour in half 2 cups whipping cream 1 bunch dill, with stems

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