From Julia · 2022-2023 · Reconstructed
Ris de Veau (Sweetbreads)
Serve when
Serve the moment the sweetbreads come out of the pan lightly browned and crisp at the edges.
In the series
Season 1
- S1E6 · ~00:42:00 After deciding she's shown too many French chicken dishes, Julia swaps that week's French Chef recipe for sweetbreads, dedicating the broadcast to her late father
In the series
The show pivots to sweetbreads at the exact moment Julia realizes her own instincts, not network pressure, should decide what's cooked — a small, deliberate act of authorship that she then quietly dedicates to her father's memory on air.
Ingredients
Method
- Soak the sweetbreads in cold water with the vinegar for at least an hour, changing the water once, to draw out any blood.
- Blanch them in salted simmering water for 3 to 4 minutes, then plunge into ice water.
- Peel off the outer membrane once cool, and press the sweetbreads under a plate with a light weight in the refrigerator for at least an hour to firm them up.
- Slice into medallions, season, and dredge lightly in flour.
- Sear in butter and oil over medium-high heat until golden and crisp on both sides, about 3 minutes per side.
- Deglaze the pan with the white wine and lemon juice, swirl in a final knob of butter, and spoon the sauce over the sweetbreads with the parsley.
Substitutions
- Sourcing: sweetbreads aren't a standard supermarket item — a butcher counter or a specialty meat retailer is the reliable source; order ahead.