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Recipe for :

Ris de Veau Braisés aux Champignons

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here


2 tablespoons butter
1/2 cup chopped leek (white part only)
2 teaspoons minced garlic
6 to 8 ounces medium brown mushrooms, quartered
3/4 pound sweetbreads, blanched, peeled and cut into large, bite-size pieces
1/3 cup dry Marsala
1/3 cup beef broth
salt and freshly ground pepper

  • Melt butter in sauté pan over medium-low heat. Add leek and garlic and sauté until almost tender, about 5 minutes.
  • Increase heat and add mushrooms. Sauté a bit to soften. Add sweetbreads and continue to sauté to color slightly.
  • Add Marsala and broth. Reduce sauce. Season with salt and pepper. If sweetbreads are done before sauce is reduced, remove from pan.
  • Combine cooked sweetbreads with sauce and serve.

Serves 2

To visit the à la carte web site - click here