Ris de veau Demidoff (Veal Sweetbreads Demidoff)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Larding bacon (lard)
- Truffles
- Carrots
- Turnips
- Small onions
- Celery
- Butter
- 30 grammes truffle slices
- Braising stock (fonds de braisage)
Instructions
- Lard the sweetbreads with bacon and truffles.
- Braise them only halfway.
- Stew the carrots and turnips cut in crescents, the rounds of small onion and the celery cut paysanne in butter beforehand.
- Place the sweetbreads in a shallow terrine and surround them with these vegetables, in proportion to the sweetbreads.
- Add 30 grammes of truffle slices per sweetbread, and the strained braising stock.
- Cover the utensil and complete the cooking gently.
- Remove the fat thoroughly at the moment of service and serve in the terrine.