Veal Sweetbreads with Swiss Chard and White Truffle

Credit: Didier Loire
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Step 1: Sweetbreads

Blanch the sweetbreads very quickly, making sure that they do not begin cooking, then cool on ice.

Remove the nerves, blood vessels and outer membranes. Drain the sweetbreads, and pat dry on a dishtowel. Even them into an oval shape, and season with fleur de sel.

Heat the clarified butter in a sauté pan. Sear the sweetbreads over a medium heat, add the fresh butter, and brown for 15 minutes, basting with frothy butter until they are golden brown all over.

Once cooked, set the sweetbreads aside, and remove some of the excess fat from the sauté pan. Add a dash of lemon juice, and bring up the fond, using a spatula if necessary.

Put the sweetbreads back into the sauté pan, and toss them in the sauce before setting them on a rack for 5 minutes.

Step 2: Swiss Chard

Separate the chard greens from the stalks.

Remove all the strings from the stalks, trim the ends and the sides, and place the chard in water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as it is prepared.

Soften the marrow in a sauté pan in some olive oil. Drain the chard stalks, then sweat in a sauté pan without browning.

Bring the light stock to a boil, and cover the chard almost completely. Add the cubed butter, cover, and simmer for 15 minutes. The chard should be very tender and coated in its own juices.

Remove the larger veins from the chard greens. Cook the greens in boiling water for 1 minute, then drain and cool immediately in ice water. When cooled, drain on a dishtowel.

Slice the stalks and greens into evenly sized rectangles. Arrange them side by side, alternating stalks and greens, on a sheet pan covered with parchment paper. Cut out a large disk from the chard pattern with a cutter, and separate this disk into two half moons.

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

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