Suckling Calf Sweetbreads with Porcini Mushrooms and Shallots
- 44 sweetbreads, 7 ounces (200 g) each
- 1 egg
- 3 1/2 ounces flour (100 g)
- 3 1/2 ounces breadcrumbs, finely sifted (100 g)
- 1 3/4 ounces butter (50 g)
- 1 1/2 tablespoons clarified butter (2 cl)
- 1 lemon
- 2 3/4 tablespooons veal jus (4 cl)
Step 1: Sweetbreads
Blanch the sweetbreads very quickly, making sure that they do not begin cooking. Cool over ice.
Remove the nerves, blood vessels, and outside membranes from the sweetbreads. Drain them and pat dry on a dishtowel.
Slice open the sweetbreads and bread them by dipping them first in the flour, then in the egg, and finally in the breadcrumbs.
Sear them in the clarified butter, add the butter, and cook, basting frequently with the frothy butter.
When cooked, deglaze with a dash of lemon juice, and season with fleur de sel and freshly ground pepper.
Step 2: Porcini Mushrooms
Remove the dirty part at the base of the porcini mushrooms, and delicately wipe the caps with a wet dishtowel, paying careful attention not to separate the caps from the stems. Halve the mushrooms lengthwise.
Peel the gray shallots, and remove the roots. Mince finely and evenly with a thin-bladed paring knife.
Cut half of the porcini mushrooms with a mandoline into even, 1/20 inch (1.5 mm) slices, with the stem attached to the cap. Season the shallots evenly with fleur de sel. Moisten with some seasoning olive oil, and season with freshly ground pepper.
Cut the rest of the mushrooms into even 1/5 inch (5 mm) thick slices, with the stem attached to the cap. Coat with olive oil, season with fleur de sel, and cook over coals. When cooked, season the mushrooms 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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