de Veau aux St Jacques Grillées
is one of the recipes that has been provided by another
new contributor, Père Denis from Brussels.
To find out more about Denis and his views on food and
cooking click here
to visit his website - you will need to be able to read
recipes are written in French so if there are any mistakes
please let me know so that I can correct them. If you
would like to see the French version then visit the
website du Père Denis.
700gr "ris de veau" (see Tallyrands notes at bottom)
8 big scallops with coral
Bunch of chives
20cc of low fat creme
50cc of dry white wine
Pinch of salt and pepper fresh from the mill
1 dozen fresh red berries
Juice of 1 lime
1 cup of olive oil
300 gr Haricot beans
3 tomatoes peeled and diced
the veal "ris" overnight in cold water.
the scallops in the lime juice for 2 hours.
the veal "ris" in salted and peppered water
for 15 minutes, remove the skin and cut it in scallops.
Leave them on a clean cloth to cool down. Cook the
pasta al dente.
grill or barbecue the scallops. They must stay supple
as well as being cooked on the outside.
the sauce: brown lightly in the olive oil the chopped
shallot, add the wine and reduce until it is almost
completely evaporated. Chop the chive and add to the
wine and shallot. Add some salt and pepper. Add the
crème and live to simmer for 10 minutes. Salt et pepper
with a few red berries.
the end of the cooking, add the veal "ris"
and the scallops. Season to taste.
a hot plate, make a bed with the pasta (tagliatellies
or angel's hair), lay a veal "ris" scallop
surrounded by 2 scallops cut along the thickness.
it with the cut green beans steamed and dice of cold
tomatoes. Cut the coral in small strips and place
them above the veal "ris" and add the sauce
with good fresh Pinot Gris or a Chablis Premier Cru,
preferably Fourchaume, and French table bread or similar
to ciabatta, which ever you prefer.".
Veal, especially something like "ris de veau",
is something we have very little experience of in the
UK I asked Tallyrand to tell us a little bit more about
it. This is what he had to say:
de veau is veal sweetbreads. There are two types: the
pancreas and the thyroid gland, generally only used
from the young animals - calves and lamb.
are best soaked in milk overnight (not water) as this
helps to extract impurities and neutralise harsh flavours,
rinsed and then boiled or poached for at least 20 minutes
to tenderise them. They should then be placed under
cold running water to cool and the outer skin removed
(this is a tough, chewy, inedible skin).
are white in colour and look more like knobbly sausages.
They will turn pink to red with age. The pancreas is
the one considered the best, sometimes known as the