1 1/2 lb Calf’s sweetbreads; soak,
-blanch and trimmed
1 qt Court bouillon
1 c Flour
Salt and pepper
1/2 c Olive oil
4 Roma tomatoes; split in half
1 Head of roasted garlic;
-cloves removed
2 Shallots; thinly sliced
1 c Blanched green lentils
1/2 c Red wine
2 c Veal reduction
3 tb Finely chopped parsley
2 tb Cold butter
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Place the sweetbreads in the court bouillon and poach them for 20 to 25
minutes. Remove the sweetbreads and press them between two plates with a 2
pound weight on top. Place the sweetbreads in the refrigerator and chill
completely. After the sweetbreads are chilled cut the sweetbreads into
nuggets or small pieces. Season the flour with salt and pepper. Dredge the
sweetbreads in the seasoned flour, covering each side completely. Set the
sweetbreads aside. Season the tomatoes with olive oil, salt and pepper.
Place on a baking sheet and roast for 15 minutes remove from the oven and
cool. After the tomatoes have cooled, julienne the tomatoes. In a saute
pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the
tomatoes, garlic, shallots and lentils. Saute for 2 minutes. Season with
salt and pepper. Add the red wine and cook for 1 minute. Add the veal
reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes.
Stir in the parsley and butter. In a second saute pan, heat the remaining
olive oil. When the oil is hot, saute the sweetbreads until crispy, about 2
to 3 minutes. Remove the sweetbreads from the oil with a slotted spoon. Add
the crispy sweetbreads to the ragu and cook for 1 minute. Serve the
sweetbreads immediately.
Yield: 4 servings
Yields
1 Servings