Blanquette Ris d'Agneau en Croute Recipe

Name: Blanquette Ris d'Agneau en Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lamb sweetbreads; 1 (10-inch) sandwich bread loaf, unsliced, cut into 4 (2-inch thick) slices, slices hollowed out leaving 1/2-inch crust; 1 egg white, beaten; Finely chopped parsley, to garnish; 2 tablespoons butter; 2 tablespoons flour; 2 cups veal stock; Salt; Pepper; 2 bay leaves; Clarified butter; 1/4 pound champignons; 15 small white onions, parboiled for 15 minutes; 1/2 lemon, juiced; 2 tablespoons plus 1/4 cup cream; 2 egg yolks; Hot sauce; Paprika, to garnish

Servings: persons

1 pound lamb sweetbreads
1 (10-inch) sandwich bread loaf, unsliced, cut into 4 (2-inch thick) slices, slices hollowed out leaving 1/2-inch crust
1 egg white, beaten
Finely chopped parsley, to garnish
2 tablespoons butter
2 tablespoons flour
2 cups veal stock
Salt
Pepper
2 bay leaves
Clarified butter
1/4 pound champignons
15 small white onions, parboiled for 15 minutes
1/2 lemon, juiced
2 tablespoons plus 1/4 cup cream
2 egg yolks
Hot sauce
Paprika, to garnish

1
Soak sweetbreads in bowl of cold water for 1 hour.
2
Drain and place in fresh cold water in saucepan and bring slowly to boil.
3
Drain and place in fresh bowl of water, then drain and remove skin.
4
Slice in 1/2 and set aside.
5
Meanwhile, heat oven to 400 degrees F. Paint bread with clarified butter and toast for 15 minutes.
6
Remove from oven and lightly paint edges with egg white.
7
Coat edges with most of parsley and keep warm.
8
Melt butter in saucepan and add flour.
9
Stir to form a roux and cook 1 minute over low heat.
10
Add veal stock, increase heat and whisk until it boils.
11
Season with salt and pepper and add bay leaves.
12
Reduce to simmer and cook 5 minutes.
13
Heat clarified butter in frying pan over medium heat.
14
Add champignons and onions and fry gently for 2 minutes.
15
Season with salt, pepper and lemon juice.
16
Remove from heat and add to sauce.
17
Add sweetbreads and simmer 5 minutes.
18
Combine 2 tablespoons cream with egg yolks.
19
Add a little hot sauce to egg/cream mixture and return all to sauce, stirring carefully.
20
Remove bay leaves and add remaining cream to sauce.
21
To serve, fill croustades with sweetbread mixture and sprinkle with parsley and paprika.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound lamb sweetbreads, 1 (10-inch) sandwich bread loaf, unsliced, cut into 4 (2-inch thick) slices, slices hollowed out leaving 1/2-inch crust, 1 egg white, beaten, Finely chopped parsley, to garnish, and more.

Yes, Blanquette Ris d'Agneau en Croute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette Ris d'Agneau en Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions