Recipe: Cushion of Veal Sweetbreads with Truffles

Name: Coussin de ris de veau aux truffes
Prep time: 45 min
Cook time: 25 min
Total time: 1510 min
Yield: 4 portions
Ingredients: 4 beaux ris de veau (de coeur si possible)1 litre de fond de veau préparé16 feuillets a raviolis*1 belle truffe mélanosporum de Lalbenque parée (les parures seront hachées dans la sauce) ,taillée en 8 tranches minces100 g de sômen de *Nagasaki(ou vermicelles chinois) cuites 1 minute au bouillon de volaillesbeurre crèmesel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Cook 25 min

Rest 24h

Total 25h10

Servings 4 serv.

Ingredients for 4 servings

4 beautiful veal sweetbreads (heart if possible)
1 liter of prepared veal stock
16 ravioli sheets*
1 beautiful Lalbenque black truffle, trimmed (trimmings will be chopped into the sauce), cut into 8 thin slices
100 g of Nagasaki sômen*
(or Chinese vermicelli) cooked 1 minute in poultry broth
butter cream
salt and ground pepper.

Step-by-step directions

1/ The day before, run cold water over your veal sweetbreads for 15 minutes, then place them in a pot, cover with cold water then turn on the heat and "blanch" 6 minutes after boiling then refresh under cold running water, when they are completely cold peel them as best as possible, then place them in a bowl put a small board with a weight on top then refrigerate overnight.
2/ Preheat your oven to 180°(th6) .
3/In an oven-safe dish, melt a little butter and oil then sear your veal sweetbreads on all sides season with salt and pepper then pour your veal stock, wait for boiling then place in the middle of the oven for 20 minutes while constantly basting.
4/On your board place your 8 doubled sheets then brown them in a pan with a little oil then put them back on your board then quickly spread the 4 corners of the 1st layer and set aside.
5/ Remove your veal sweetbreads and cut them into 8 thick slices, degrease your braising stock add a touch of cream as well as the truffle scraps and taste for seasoning .
6/On well heated plates arrange 2 cushions in each put in the center a beautiful slice of veal sweetbread, your pasta in the center then pour hot truffle sauce over your veal sweetbreads.
* the tiny Nagasaki Japanese pasta has existed for over 1000 years
*These sheets can be found in all Asian shops thank you to my friend Judith Duong for sending them because hers are really very easy to use.
www.hohofrance.com

De fêtes Ris de veau Truffes