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)
Chemistry: Soon to be built.
Wine recommendation: Wines from the burgundy region http://www.burgundy-canal.com/wine/