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 Sweetbreads Financière

(Serves 4 people)  

Sweetbreads are the thymus glands of the veal (young pork and Lamb). There are two glands-an elongated lobe in the throat and a larger, rounder gland near the heart. The heart sweetbread is considered the most delectable and is used in sliced sautéed. The elongated part must be free of membranes and is used braised or stewed, mixed with other ingredients.

Tools: Pastry pin- 2 gal. sauce pan- 1 qt. sauce pan- 4x6 in wide soup bowl -1/2 sheet pan

Ingredients:to convert -2 lbs. puff pastry sheet 1/4 thick - 2 Lbs. sweetbreads (Plume de Veau or Provimi preferred) - 1 carrot -1/2 onion - 2 celery sticks - Bouquet Garni - 1 oz vinegar - 2 oz. Port wine - 4 oz. shiitake mushrooms -2 oz. green olives - 2 chopped shallots -1 oz truffles - 4 oz butter - Salt and black pepper

Steps: 1) Bake the pastry "vol au vent" (two circles of puff pastry, 4 inch in diameter, on the top of the other) for 20 minutes at 350o. Cut the center to leave only a cylinder. 2) Blanch the sweetbreads in boiling water and vinegar for 2 minutes to firm up the membranes. Refresh and peel the sweetbread very  carefully. 3) Cook the sweetbreads in a court-bouillon (made of carrot, onion, celery and bouquet garni, salt and pepper and enough water to cover the SB ) for 15 minutes.4) Dry-up and flour the sweet breads. Sauté in olive oil until golden brown 5)Separately, sauté the shallots, olives, truffles and shitake mushrooms in butter for 5 minutes. Deglaze with the port wine and add the sweetbreads. Add 1 cup of poaching liquid and cook for 15 minutes 6)Finish the sweetbreads with extra butter, salt and pepper and place them with the rooster combs in the center of the pastry shell 7) Chicken kidneys, cockscombs and quenelles are optional to make this dish a classic.

Chemistry: Soon to be built.

Wine recommendation: Wines from the burgundy region http://www.burgundy-canal.com/wine/ 

 

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