Lights with Soured Cream

lights with soured cream

Lights with Soured Cream

No ratings yet
This classic dish is perfect for serving with your next dinner party or family gathering.
Servings: 4
Calories: 475


  • 1 3/4 lb veal lights
  • bouquet garni
  • 1 onion
  • 2 3/4 pints water
  • salt and freshly milled white pepper
  • 5 peppercorns
  • 3 bay leaves
  • 4 tablespoons wine vinegar
  • 2 oz butter
  • 1 tablespoon flour
  • 1 teaspoon lemon juice
  • 3 tablespoons white wine
  • 1/4 pint soured cream


  • Wash the lights thoroughly. Wash, trim and coarsely chop the bouquet garni. Cut the onion into wedges.
  • Bring the water to the boil in a saucepan with a generous pinch of salt, the peppercorns, bay leaves, vinegar, herbs and onion.
  • Add the lights and simmer gently for 1 hour, removing any scum from the surface of the water as it forms. Drain the lights, place them between two boards, put a weight on top and leave for 12 hours.
  • Strain 375 ml (13 fl oz) of the cooking water. Cut the lights into fairly thick strips.
  • Melt the butter in a saucepan, stir in the flour and cook until golden. Gradually add the cooking water. Boil for 10 minutes, stirring frequently, then season with the lemon juice, wine, pepper and salt.
  • Add the lights and simmer for 15 minutes. Stir in the soured cream.


Serve with: Bread dumplings
Calories: 475 kcal
Carbohydrates: 5 g
Protein: 40 g
Fat: 31g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 209 mg
Sodium: 307 mg
Potassium: 730 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 544 IU
Vitamin C: 3 mg
Calcium: 85 mg
Iron: 2 mg
Ingredients Lights Recipes, Offal
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating