Sweetbreads Dauphiny Style (Ris de Veau Dauphinoise)

Ingredients

• 1 pair sweetbreads
• 5 tablespoons sweet butter
• Salt and pepper
• 2 shallots, minced
• % cup tomato puree
• Juice l/2 lemon
• 1 cup hot rich meat gravy

Method

1. 1

   Soak sweetbreads for 2 hours in cold water.

2. 2

   Blanch, remove skin and veins, then slice or dice.

3. 3

   Heat 2 tablespoons butter, add sweetbreads, season, and sauté until lightly colored.

4. 4

   For Valentinoise sauce, heat remaining butter, fry shallots until tender but not colored.

5. 5

   Add remaining ingredients, heat, and mix with sweetbreads.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 139. The excerpt below is the record exactly as published.

SWEETBREADS DAUPHINY STYLE (Ris de Veau Dauphinoise) 1 pair sweetbreads 1 teaspoon minced parsley 5 tablespoons sweet butter % cup tomato puree Salt and pepper Juice l/2 lemon 2 shallots, minced 1 cup hot rich meat gravy

Cook this with the app: pantry check, scaling, and the assistant.