Truffled Suckling Calf Sweetbreads Au Jus with Cardoon Gratin

Credit: Didier Loire
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Step 1: Sweetbreads

Place the sweetbreads in a pot, cover with cold water, and bring to a boil over a high heat. Skim and simmer for 2 minutes. Drain and plunge the sweetbreads into ice water.

When completely cold, pat dry, remove the skin and the unattractive fatty portions covering them, and stud generously with truffle slices.

Heat some olive oil in a cast iron pot, and sear the sweetbreads, seasoning them with salt and lightly browning them. Add the butter, and simmer on the edge of the burner, basting often with the butter, which should brown slowly as it cooks.

After 20 minutes’ cooking time, drain the sweetbreads on a stainless steel rack, cover with aluminum foil, and refrigerate.

Skim the excess fat from the pot, and add the veal jus to deglaze. Bring up the fond, and simmer slowly for 5 minutes. Filter the resulting liquid through a fine-meshed chinois.

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

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