Ris De Veau Rotis
Ingredients
Directions
Prepare
Prepare the sweetbreads as directed in the first recipe.
Dip the sweetbreads as for frying.
Roast
Place the dipped sweetbreads in a roasting pan with a few spoonfuls of strong consommé.
Baste the sweetbreads frequently.
Roast the sweetbreads until nicely browned, about 20 minutes.
Optionally lay slices of bacon in the pan under each sweetbread.
Cover the pan with another.
Bake for 20 to 25 minutes until half cooked.
Remove the top pan.
Baste frequently with wine and consommé.
Continue baking until brown and firm, about 45 minutes to 1 hour in a moderate oven.
Make the gravy and serve
After removing the sweetbreads, boil the gravy rapidly for a few minutes.
Thicken the gravy slightly with cornstarch blended in cold water.
Boil the gravy for 3 minutes.
Strain the gravy.
Pour the gravy over the sweetbreads.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Main protein that becomes browned and firm during roasting.
- Strong consomme
- Bastes the sweetbreads and builds flavour in the pan and gravy.
- Wine
- Adds acidity and aroma to the basting liquid, supporting browning.
- Cornstarch
- Thickens the gravy so it coats the sweetbreads.
The step that matters
Baste frequently while roasting. Regular basting keeps the surface moist while the sweetbreads brown, so they cook evenly without drying out or scorching in patches.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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