Farm-Raised Veal Sweetbreads with Truffle au Jus
Step 1: Sweetbreads
Blanch the sweetbreads very quickly but make sure that they do not begin cooking. Cool over ice and press for 3 hours.
Slice the sweetbreads into 4 perfectly oval cutlets, approximately 3/4 ounces (220 g) each. Season with salt, then dip in the egg folled by thechopped truffle to bread them, pressing down on the surface so that the truffle sticks well.
Sear the sweetbreads in the clarified butter in a copper sauté pan. Add the butter gradually as the sweetbreads cook, and baste frequently with the frothy butter.
When cooked, deglaze with a dash of lemon juice, season with fleur de sel and freshly ground pepper, then set aside on a rack. Keep warm.
Pour the veal jus into the pan, and cook over a low heat for 5 minutes. Infuse for a few more minutes off the range before straining through a chinois.
Step 2: Vegetables
Wash the carrots and turnips, peel and bias-cut them into pieces 1 1/4 inches (3 cm) long.
Remove the leaves from the artichokes, trim and even them, and then quarter them, leaving some of the stalk intact.
Remove the choke and place the sliced artichokes, as they are ready, in water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water).
Remove the outer skin from the scallions and pearl onions. Scrape the baby potatoes.
Pour some olive oil into a hot cast iron pot and sauté the carrots, pearl onions and baby potatoes over a low heat to brown them nicely. When halfway cooked, add the artichoke quarters. Cover and put back over a low heat.
When cooked, remove some of the excess fat, add the scallions and finish cooking. Then caramelize the vegetables in a spoonful of veal jus.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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