Ris de veau aux morilles

What to get ready

• Calf thymus (ris de veau) 2.6 lb
• Dried Morille mushrooms 3.5 oz
• Fresh cream 2 cups
• White wine 1 ⅓ cups
• Unsalted butter 8.5 oz
• Shallots 1.6
• Flour 3.5 oz
• Parsley 2.8 oz
• Black pepper 0.6 oz
• Salt 0.7 oz

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.