Recipe: Braised Veal Sweetbreads with Morels

Name: Le ris de veau étuvé aux morilles
Prep time: 45 min
Cook time: 30 min
Total time: 255 min
Yield: 4 portions
Ingredients: Voici l'arrivée des morilles.Ce sont des champignons que j'adore certes je vous ai mis une recette qui était encore possible a cuisiner ainsi il y a des années .Ainsi dans notre restaurant* nous en servions des quantités phénoménales.Hélas depuis le prix des ris de veau et en + de coeur a atteint des sommets et que dire de celui des morilles!!!.A Sousceyrac a Paris.Juste un peu d'histoire.Le nom Morille a pour racine le mot allemand Morhila devenu maintenant Morchel.Dont la description est comme le dit Nicolas de Bonnefons en 1654 je cite."C'est une espèce de Fongi qui croit dans les pierres vers le mois de Mai".Le ris de veau étuvé aux morilles Fraîches pour 4 personnes personnes :4 beaux ris de veau de coeur si vous trouvez1 litre de fond de veau180 g de pâtes petits plombs20 g de truffe mélano50 g de morilles sèches mises a tremper 2 heures avant dans 40 cl de lait salé et poivréou 200 g de fraîches bien nettoyées1 poivron rouge confit taillé en petits dés1 g de safran dilué dans 5 cl de vin blanccrème liquidebeurre huilesel et poivre du moulin .

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (9 reviews) Meat

Prep 45 min

Cook 30 min

Rest 3h

Total 4h15

Servings 4 serv.

Ingredients for 4 servings

Here comes the arrival of morels.

These are mushrooms that I certainly love. I've given you a recipe that was still possible to cook like this many years ago.
Thus in our restaurant* we served phenomenal quantities of them.
Alas, since the price of veal sweetbreads and moreover hearts have reached astronomical levels, and what can be said of that of morels!!!.
At Sousceyrac in Paris.

Just a bit of history.

The name Morel has its root in the German word Morhila which has now become Morchel.
The description of which is as Nicolas de Bonnefons said in 1654, I quote.
"It is a species of Fungi which grows in stones around the month of May". Braised veal sweetbreads with fresh morels for 4 people:
4 beautiful veal heart sweetbreads if you can find them
1 liter of veal stock
180 g of small pasta pellets
20 g of melano truffle
50 g of dried morels soaked 2 hours before in 40 cl of salted and peppered milk
or 200 g of fresh ones well cleaned
1 red bell pepper confit cut into small dice
1 g of saffron diluted in 5 cl of white wine
liquid cream
butter oil
salt and freshly ground pepper.

Step-by-step directions

1- The day before
Run cold water over your veal sweetbreads to remove the blood then place in a pot, fill with cold water then count 8 minutes after boiling then run cold water until completely cooled.
Remove your sweetbreads then peel them, place them on a shallow tray then another placed on top and install weights (1kg) to flatten them, then refrigerate overnight.

2- The next day
Preheat oven to 190°C (6 plus)
In a low casserole dish on the stove, add a large knob of butter with a little oil then when it's light brown, place your veal sweetbreads, brown them without too much color then add the veal stock, and at boiling point put in the oven for 30 minutes, basting them from time to time.

3- In a pot pour 1 liter of water, salt and pepper, add the saffron and at boiling point pour in the small pasta pellets for 8 minutes then turn off the heat and cover.

4- Drain the morels by hand then pass the milk through a coffee filter (fine mesh) or rinse your fresh ones well.

5- Remove the veal sweetbreads and place them on a shallow tray.

6- In a pot pour the milk from the morels then add the morels or pour 20cl of cream if they are fresh, cook this for 8 minutes and then add the cooking stock from the veal sweetbreads, bring to a boil then add the veal sweetbreads, taste and season with a little cream and cover.

7- Drain your pasta pellets, heat with a little butter and your diced bell pepper.

8- Slice your veal sweetbreads, arrange on hot plates, coat with the morel sauce and on the other side of the plate a small pile of pasta pellets sprinkled with a little truffle julienne.

Veau Morilles Plats en sauce Ris de veau Fêtes Plombs Plats de fête Truffes