Calf Sweetbreads Au Jus with Salsify

Credit: Didier Loire
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Step 1: Sweetbreads

Peel the raw veal sweetbreads, making sure not to pierce the meat, then pat dry on a dishtowel. Brown in a sauté pan in the whipped butter.

Once the sweetbreads are tender and golden brown, set aside and deglaze the sauté pan with a dash of lemon juice. Moisten the sweetbreads with this deglazing liquid, season with freshly ground pepper, and set aside.

Step 2: Au J

Caramelize the veal trimmings in the butter and, at the last minute, add to the veal jus. Add the drippings from the sweetbreads so that they pearl the juice, then season with freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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