Ris de veau aux morilles

Method

1. 1 Soak the calf thymus in cold water for 4 hours, changing the water four times until all the blood is gone.
2. 2 Blanch for 5 minutes, then soak in ice water and peel off the outer membrane; the membrane is the meat that shrinks when pan-fried.
3. 3 Press the meat between two plates under a heavy object for 1 hour to flatten and firm it.
4. 4 Soak dried morille mushrooms for 25 minutes, then reserve the filtered soaking liquid.
5. 5 Coat the meat in flour, then pan-fry in butter for 4 minutes on each side until golden brown.
6. 6 Sauté the shallots with morille, pour in the white wine and mushroom soaking liquid, simmer until reduced, then add the cream on the stovetop.

With an appliance

• Air fryer 59 min

  Replace step 5: lightly spray oil onto the floured thymus, air fry at 195 degrees for 9 minutes, flip at the 5th minute to brown both sides; step 6 continues to make the morille sauce on the stovetop.