Veal sweetbreads smoked with tobacco leaves, served with shiitake jus


  • 500 g veal sweetbreads
  • clarified butter

For the dried shiitake jus:

  • 500 g white wine
  • 110 g shallots
  • 2 cloves of garlic
  • 20 g butter
  • 320 g cream 40%
  • 85 g reduced mushroom stock
  • 85 g demi-glace de poulet
  • 35 g dried and ground shiitake mushrooms

For the onion chutney:

  • 1 onion
  • 1 tbsp butter
  • 1 tbsp white wine vinegar
  • 2 tbsp nut oil
  • salt
  • pepper
  • 2 tbsp caramelised pine nuts

For the caramelised pine nuts:

  • 300 g pine nuts
  • 100 g sugar
> 60 minutes
veal sweetbreads
Culinaire Saisonnier


Leave the sweetbreads under cold running water for 1 hour. Then blanch them for 1 minute in boiling water and subsequently immerse them in icy water. Remove the outer transparent membrane. If desired, the sweetbreads can then be stored in the fridge overnight, weighted down. Fry the sweetbreads in the clarified butter until crisp and cooked. Smoke them briefly with the tobacco leaf in a closed box.

For the jus, fry the shallots in the butter, add the white wine and reduce it by half. Add the cream, the demi-glace and the reduced mushroom stock. Simmer for 30 minutes. Then add the dried shiitakes, 2 cloves of crushed garlic and a few sprigs of parsley and leave to infuse by simmering gently for 30 minutes. Pass the sauce through a sieve.

For the chutney, gently soften the finely chopped onion in the butter without browning. Once it is fully cooked, leave the onion to cool and then finely chop it. Season with salt and pepper, nut oil and white wine vinegar and then at the last minute mix in the caramelised pine nuts. To caramelise the pine nuts: Toast the pine nuts in a dry pan and allow to cool. Boil the sugar in the pan until it turns into a dark caramel, add the pine nuts and let the caramel thicken. This can be stored for some time in a well-sealed container.

Serve the chutney on a plate and garnish with the whisked jus. Add the crisp-fried sweetbreads and serve immediately.

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