Duo of Suckling Veal Sweetbreads
- 8 veal sweetbreads, 3 1/2 ounces (100 g) each
- 1 cup veal jus (20 cl)
- 3 1/2 tablespoons clarified butter (5 cl)
- 1 1/2 ounces spring onions, sliced (40 g)
- 1 3/4 ounces carrots, julienne (50 g)
- 2 cloves garlic
- 1 ribbon orange rind
- 1 bouquet garni (parsley stems and fresh thyme)
- fleur de sel
- 6 carrots, with tops
- 12 scallions
- 6 purple artichokes
- 12 pearl onions
- 12 baby potatoes
- 12 new turnips
- 1/2 stalk Swiss chard, rib only
- 1 3/4 ounces peas, shelled (50 g)
- 1 cup light chicken stock (20 cl)
- 1 3/4 ounces butter (50 g)
- cooking olive oil
Step 1: Brown Sweetbreads
Blanch all of the sweetbreads very quickly, making sure that they do not begin cooking. Cool over ice, and press for 3 hours, then shape them into perfect ovals.
Season half of the sweetbreads with salt, sear in the clarified butter in a copper sauté pan, and set aside on a rack in a warm place.
Add the aromatics, and brown. Put the sweetbread noix back into the sauté pan, on top of the aromatics. Moisten with the veal jus, and braise in the oven, basting frequently. Glaze when cooked. Place on a rack and keep warm.
Remove the garnish and bring the braising stock to the desired consistency—it should be slightly syrupy. Filter the sauce through a fine-meshed chinois. Do not skim off the fat. Season to taste.
At the last moment, caramelize the sweetbreads in 1 1/2 tablespoons (2 cl) of braising stock, which should separate when the sweetbreads are added to it, and season with fleur de sel and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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