Sweetbreads à la financière (ris de veau à la financière)

About the dish

«À la financière» is a classic French garnish of truffles, olives, mushrooms, and small meatballs in a dark Madeira or port sauce. Erken gives it here in a Norwegian bourgeois version with veal sweetbreads, beef tongue, and fried bread croutons.

How to make it

1. 1

   Prepare the sweetbreads

   Blanch and simmer the sweetbreads as explained in the basic instructions for veal sweetbreads.

2. 2

   Slice and lard

   Slice the sweetbreads and lard them with finely cut pork fat.

3. 3

   Glazing

   Lay the sweetbread slices side by side in a greased pan and sprinkle with a little salt. Pour over 2 tablespoons of rich jus and 2 tablespoons of port, put in the oven, and glaze them by basting with the jus until they take on a nice brown color.

4. 4

   Croutons

   Cut the white bread into slices the same size as the sweetbread slices and fry them a nice light golden in butter.

5. 5

   The tongue

   Slice the beef tongue and turn the slices in the jus.

6. 6

   The sauce

   Pour the rest of the stock and port into the jus in the pan, add the tomato purée and truffles, and reduce until the sauce is suitably thick.

7. 7

   Heat the garnish

   Just before serving, warm the olives, mushrooms, and meatballs in the sauce, without letting it come to a boil.

8. 8

   Plating

   Place a slice of tongue on each fried bread crouton, set a sweetbread slice on the tongue, and spoon the sauce over. Sprinkle the finely chopped parsley over.