Veal sweetbreads

Ingredients:

veal sweetbread
oil
butter
oyster mushrooms
shallot
pepper
salt
chives
winter truffle

For the mushroom sauce:

1/2 l of chicken broth
1 dl white wine
1 dl cream
1 dl crème fraîche
1 minced shallot
1 finely chopped garlic clove
1 sprig thyme
2 bay leaves
25 g dried mushrooms
PX sherry vinegar

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal sweetbread

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Rinse the sweetbreads thoroughly with water and bring to the boil in lightly salted water. Allow to cool, clean and dry well. Fry the sweetbreads and glaze them with a knob of butter. Clean the oyster mushrooms and fry them in oil and a little butter with the shallot. Season to taste and sprinkle with finely cut chives.

For the sauce, fry the shallot and garlic in oil, add the dried mushrooms with the bay leaves and thyme, then deglaze with white wine. Allow to reduce and add the chicken broth. Allow to reduce to 1/4 and then strain before adding the cream and crème fraîche. Bring to the boil and season with salt, pepper and the PX sherry vinegar. Arrange the elements on the plate.

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