8 medallions of veal sweetbread approx. 200 g each 100 g carrots 1 onion 1 stalk celery 1 stalk 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 Excellence Whipping Cream 35% FAT 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 Elle & Vire 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
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
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
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
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
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
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.
Recipes
