Farm-Raised Suckling Veal Sweetbreads with Truffles and Macaroni Timbale
- 6 sweetbreads, 8 3/4 ounces (250 g) each
- 1 egg
- 4 1/2 ounces truffle, chopped (130 g)
- 1 3/4 ounces butter (50 g)
- 1 1/2 tablespoons clarified butter (2 cl)
- 1 lemon
- 1/2 cup veal jus (15 cl)
- fleur de sel
- 40 pieces macaroni
- 1 ounce Parmesan, grated (30 g)
- 2 teaspoons chicken consommè (1 cl)
Step 1: Sweetbreads
Blanch the sweetbreads very quickly, making sure that they do not begin cooking. Cool over ice, and press for 3 hours.
Slice the sweetbreads into 6 perfectly oval-shaped noix, approximately 3/4 ounce (220 g) each. Season with salt, then dip successively in the egg and the chopped 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 warm, 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.
Step 2: Macaroni Timbale
Slice the long macaroni tubes into 8 inch (20 cm) segments, and cook for 9 minutes in the chicken consommé. Toss in the cream sauce, prepared below, place in a sauté pan, and finish cooking over a very low heat for another 3 minutes.
Arrange the macaroni in a timbale mold, coat with cream sauce, sprinkle with grated parmesan, and brown in the oven.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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