Ris de Veau aux Morilles 380g (Serves 1/2)

Ris de veau (sweetbreads) cooked in a superb, well balanced and flavoursome morel mushroom sauce.

Sweetbreads have a rich, savoury flavour and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes.

Tasting Notes: the aroma when we opened the jar was very good and appetizing! The sauce is made with duck stock and morel mushrooms and very well balanced, with a generous amount of morel mushrooms (their flavour comes through well) and works perfectly with the savoury flavour of the ris de veau – overall a very well put together dish.

The sweetbread itself is soft in texture and melts in the mouth and has it’s own unique taste – savoury is the only way we could describe it!

And although we did not test this, grating fresh truffle over the finished dish would we feel work very well as the two earthy flavours would combine well!

Preparation And Serving Suggestions: pour contents into a saucepan and warm very gently until hot. You can enjoy it just as it is with a spoon (as there is a fair amount of sauce) or you could serve this with a small portion of egg tagliatelle, rice, or boiled potatoes to absorb the sauce.