- Ris de veau en cocotte au muscat corse - Healthy and gourmet meal idea
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Ris de veau en cocotte au muscat corse

Prep Time20 mins
Cook Time25 mins
Total Time25 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, It's the season, Meat and poultry, Place
Servings: 4
Calories: 130kcal


  • 800 g Whole veal sweetbread
  • 24 Green asparagus tip 6 cm long
  • 2 tbsp. soup Chervil leaf
  • 10 cl Muscat corse
  • 4 grains Black pepper
  • 4 grains Myrtle or juniper
  • 50 g Butter
  • Cell


  • Rinse the sweetbreads in cold water. Blot them in a towel and, by hand, remove the "naves" and the skin, avoiding splitting them.
  • Dip the asparagus tips in a pan of salted boiling water. Cook them 7 minutes, so that they stay crunchy. Drain and reserve.
  • Heat 15 g of butter in a casserole. Brown the rice for 2 to 3 minutes over medium heat. Wet with muscat. Cover and cook on low heat 4 to 5 minutes. Add pepper and myrtle. Cook for 2 minutes. Bind the juice with the remaining butter. Add the asparagus.
  • Present the sweetbreads in the casserole sprinkled with chervil leaves.