Charlevoix flavoured veal sweetbread with leeks
70
20
4
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of olive oil
- 450 g of Charlevoix sweetbread
- 250 ml (1 cup) of Charlevoix veal stock
- 125 ml (1/2 cup) of dry white wine
- 125 ml (1/2 cup) of mushrooms up to your choice (oyster, chanterelles, morel, Swiss brown mushrooms)
- 1/8 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks
- 60 ml (4 tablespoons) of cooking cream
Preparation
Side-by-side mode
- Blanch sweetbread 10 minutes with salted boiling water. Then, cool down with cold water and remove its membrane. Ideally, set sweetbread in a plate with a weight over it. Refrigerate 1 hour. It will then be way more easier to slice into thin cutlets.
- Set sweetbreads in a pan mixed with butter and oil. Roast with leeks and mushrooms. Afterwards, add wine and reduce. Add stock and reduce again.
- Lower heat of an half and add cream.
- Serve.
You may also like
25
4
Budget
55
4
Budget
