Sweetbread with Charlevoix flavoured 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 beef stock
- 125 ml (1/2 cup) of dry white wine
- 125 ml (1/2 cup) of mushrooms, of your choice (oyster, chanterelle, 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
- Boil sweetbread 10 minutes and salt. Then, cool down with cold water and peel. Set into plates. Refrigerate an hour. It will be easier afterward to set into cutlets.
- Set sweetbread in a pan with the mixture of butter and oil. Brown with leeks and mushrooms. Then, add wine and let reduce. Add beef stock and reduce again.
- Lower heat of an half and add cream.
- Serve.
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