VEAL SWEETBREADS - RIZ DE VEAU
Ingredients:
- Peel and clean two pounds of veal sweetbreads
- Eight cups of water
- 1/4 cup of white vinegar
- 1 medium white onion chopped
- 1 celery stalk cut in small pieces
- 1 carrot chopped
- 2 bay leaves
- 1/4 teaspoon of white pepper
- 1 teaspoon of salt
Preparation:
- Fill a large pot with water and the preceding 8 ingredients
- Cook for 1 1/2 hour
- Drain water and dry the sweetbreads. Slice them in half
- Dust them with a little flour and saute them for 3 minutes on each side, till they are a little crispy
- Add a 1/2 teaspon of chopped shallots and a 1/2 teaspoon of chopped garlic, saute for 2 more minutes, add 3 spoons of brandy and flambe.
Finish up with adding to your taste:
- Capers and lemon or
- Bearnaise sauce or
- Bordelaise sauce
Heribierto Solis
(Executive chef at Le Petit Chateau)
