Elle & Vire Recipes
For
8 persons
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To prepare this dish

Ingredient list
Sauteed Veal Sweetbreads
8 medallions of veal sweetbread approx. 200 g each
100 graines carrots
1 onion
1 branche celery
1 branche Thyme
Breaded Sweetbreads
280 g flour
SQ fleur de sel
200 g clarified butter
200 g apanese-style breadcrumbs
480 g cold water
16 g baking powder
8 g fine salt
13 g sugar
20 g rice flour
60 g maizena
SQ ground black pepper
Bocage Cream
200 g rocket salad
SQ ground black pepper
SQ salt
SQ liquorice powder
24 g cider vinegar
360 g Crème Excellence Cooking 35,1% MG
8 g dill
10 g Tarragon leaves
200 g apple juice
40 g calvados (optional)
100 g Granny Smith apples, diced
30 g Elle & Vire gourmet butter 82% fat
40 g shallots
SQ sugar
Vegetable Accompaniment
120 g Micro cup unsalted gourmet butter 82% fat
1 rutabaga
100 g mangetout
4 pepper artichoke
200 g chanterelle mushrooms
10 g oil
1/4 cauliflower
1 branche flat leafed parsley
Cromesquis
500 g calf’s head
25 g mustard
25 g traditional wholegrain mustard
50 g shallots, finely chopped
5 g tarragon leaves, chopped
SQ fleur de sel
SQ ground black pepper
50 g clarified butter
Elle & Vire products used

The recipe,
step by step

  1. 1

    Sauteed Veal Sweetbreads

    Soak the sweetbreads in cold water for 24 hours. Once the sweetbreads are whitened, rinse well. Place the sweetbreads with the carrot, quartered onion, celery and thyme into a pot, cover with water, and season with salt and pepper. Simmer for 20 minutes. Leave to cool in their cooking juices.
    Chef's tip

    You can replace the sweetbreads with veal grenadins and the cromesquis with Duchesse potatoes.

  2. 2

    Breaded Sweetbreads

    Add the flour, cornflour, rice flour, sugar, salt and baking powder into a mixing bowl. Mix together and add the cold water. Drain the sweetbreads, pat with a kitchen towel, and season if required. Toss the sweetbreads in this mixture and shake off any excess. Roll them in the Japanese-style breadcrumbs. Retain the remaining mixture for the garnish. Sauté the sweetbreads in the clarified butter just before serving.
  3. 3

    Bocage Cream

    Blanch the rocket in lightly salted boiling water for about ten seconds and then drain and cool immediately in iced water. Peel and chop the shallots. Sweat the shallots in the butter, add the diced apples and then flame with the Calvados (optional). Add the apple juice, tarragon and dill. Reduce by 3/4. Add the cream, reduce by about a half. Add more rocket and blend. Strain through a fine sieve and season with the cider vinegar, salt, sugar, freshly ground pepper and liquorice powder. Keep hot, but do not allow to boil to maintain a nice green colour.
  4. 4

    Vegetable Accompaniment

    Peel the rutabaga, wash and cut into four. Sauté in 20 g of butter and season with salt and pepper. Cook the mangetout on a gentle boil in salted water. Turn over the baby artichokes and use a melon baller to remove the heart, then cut into four. Sauté in 40 g of butter. Clean the girolle mushrooms and sauté in oil in a very hot frying pan. Drain, sauté in 40 g of butter, add the chopped flat parsley, then season with salt. Retrieve the cauliflower tops, sauté in the remaining butter and season with salt and pepper.
  5. 5

    Cromesquis

    Cook the calf ’s head in water seasoned with salt and pepper for about 2 hours (prick with a knife to ensure it is cooked through). Leave to cool in the cooking juices. Once the calf’s head is lukewarm, cut it into small cubes. Mix with the mustards, finely chopped shallots, torn tarragon leaves, and season well with salt and pepper. Pour into a terrine and leave to set overnight in the fridge. Cut into large cubes and bread as you did the sweetbreads using the leftover dough and breadcrumbs. Cook in very hot clarified butter.
  6. 6

    Assembly

    Assemble by starting with the sauce, then the sweetbread, garnish and finish with the decoration. Season with a little salt and freshly ground pepper.
  7. 7

    Decoration

    Pansy blossoms
    Lemon Cress
    Tarragon leaves

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

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