Ingredients
- 350 g fresh sweetbreads
- 1 onion
- 1 bay leaf
- 1 dash white wine vinegar
- 5 tbsp flour
- 1 egg
- 5 tbsp breadcrumbs
- 100 g butter + a little for frying the onion
- salt and white pepper
- For the sauce
- 1 shallot
- butter for frying
- 300 ml red wine
- 400 ml brown stock or veal stock
- 30 g pickles
- Fresh herbs (parsley, chervil, tarragon and chives)
Instructions
The day before
Wash the sweetbreads until no more blood comes out. Soak in cold water overnight.
The next day
- Dice the onion and fry in a little hot butter until golden brown. Add bay leaf, salt, pepper and 1 litre of cold water and bring to the boil.
- Then add the sweetbreads with the vinegar and simmer gently for about 15 min.
- Allow the sweetbreads to cool slightly in the broth, then take them out and remove the white skin particles and the dark-coloured areas (blood spots). Cut into long medallions 1-2 cm thick, dry and season lightly with salt and pepper.
- Dust both sides with flour, pass through a beaten egg and coat well on both sides with breadcrumbs.
- Melt 100 g butter in a pan and fry the sweetbread medallions on both sides until golden, about 30 seconds per side.
- Serve with side dishes such as boiled potatoes and spring vegetables and serve with the sauce.
For the sauce
- Finely chop the shallot and fry it vigorously in a little butter.
- Deglaze with red wine and reduce by a third.
- Add the stock and reduce to the desired consistency.
- Chop the pickles very finely and chop the herbs. Add the pickles and herbs at the very end and mix together.
Recipe : Marcel Biver
