Ris de veau morilles champagne colin anglais

Ingredients
(6 persons)

:

calf sweetbread: 3

-­‐

pieces
-­‐

Sweet butter: 60 g

-­‐

Wheat Flour: 60 g

For the Filling:
-­‐

Frozen morels: 500g

-­‐

Shallot : 2 pieces

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Chives : 0,5 botte

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Liquid full cream: 15 cl

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Fine Salt: 6 pinch

-­‐

Pepper : 6 tours

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Olive oil: 3 cl

Ustensils :
-­‐

Plank

-­‐

Knife

-­‐

Bowls

-­‐

Pan

-­‐

Pot

_______________________
Accord
GRAND CRU 2007


 

 

 

 

 

 

RIS DE VEAU CROUSTILLANT A LA CREME DE MORILLES
- For 6 persons -
 
Serve with Grand

Cru – Millésime 2007

R
 

 
Step 1 :

• Blanch calf sweetbread in a large pot of cold water and bring to a boil. Skim from
time to time. Drain the calf sweetbread and fresh for 2 minutes. Remove the
skin around them before to put them an absorbent paper between 2 plates to
press them slightly.
• Toss calf sweetbread in the flour and remove all the surplus by tapping with your
hand.
• In a hot pan, melt the butter until foamy. Add the calf sweetbread and brown them
with foamy butter from time to time, cook them 6 – 8 minutes.

Step 2 : For morels

• Finely chisel the shallot and chives.
• Add morels in a hot pan and let them until have some juine for 2 mintues, and then
drain.
• Using the same hot pan, add a drizzle of olive oil and color morels well drained.
• Salt and pepper, add shallot and cook for 1 minute. Pour the cream, and brin git to
the boil, reduce to heat low.

Step 3 : For dressing

• Warm hot fudge topping, rectify the seasonning and off the heat, fish with chopped
chives.
• File morels in a plate, and cut sliced calf sweetbread, before divide onto plates.

Serve immediately, accompanied with Grand Cru 2007.