Photograph of the finished Ris de veau aux morilles

France · Tuyến ức bê áp chảo nấm morille

Ris de veau aux morilles

1 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Calf thymus (ris de veau) Calf thymus (ris de veau) 1.2 kg
  • Photograph of Dried Morille mushrooms Dried Morille mushrooms 100 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of White wine White wine 320 ml
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Flour Flour 100 g
  • Photograph of Parsley Parsley 80 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 20 g

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.

Start cooking