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Recipe for :

Ris de Veau aux St Jacques Grillées

Père DenisThis 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 French.

Denis' 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.


Approximately 700gr "ris de veau" (see Tallyrand’s notes at bottom)
8 big scallops with coral
Bunch of chives
20cc of low fat creme
1 shallot
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

  • Put the veal "ris" overnight in cold water.
  • Put the scallops in the lime juice for 2 hours.
  • Cook 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.
  • Lightly grill or barbecue the scallops. They must stay supple as well as being cooked on the outside.
  • For 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.
  • At the end of the cooking, add the veal "ris" and the scallops. Season to taste.
  • On 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.
  • Decorate 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 on top.

Serves 4

"Serve with good fresh Pinot Gris or a Chablis Premier Cru, preferably Fourchaume, and French table bread or similar to ciabatta, which ever you prefer.".

Père Denis

Ris de Veau

Because 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:

Ris 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.

They 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).

They 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 heart sweetbread.