Aspic Of Slow Simmered Veal With Crisp Sweetbreads And Black Trumpet Mushrooms Recipes

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VEAL SWEETBREADS WITH DATES, MAUI ONIONS AND PUFF PASTRY



Veal Sweetbreads with Dates, Maui Onions and Puff Pastry image

Provided by Food Network

Time 50m

Number Of Ingredients 26

4 cups mixed greens
1 tablespoon olive oil
4 cooked 2 1/2-inch puff pastry shells
chervil
1 gallon whole milk
1/4 cup carrot
1/4 cup celery
1/2 cup onion
2 bay leaves
2 tablespoons thyme
1 tablespoon black peppercorns
2 tablespoons salt
3 pounds fresh veal sweetbreads (hearts only)
1 Maui onion
2 tablespoons veal jus
Salt and pepper, to taste
2 tablespoons butter
1 cup flour
1 cup poached sweetbread nuggets (1-inch)
Salt and pepper, to taste
1/4 cup cooked baked onions
1 tablespoon garlic puree
2 tablespoons Majool dates, small dice
1 teaspoon sherry vinegar
1/4 cup veal jus
1 tablespoon Italian parsley

Steps:

  • For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed.
  • For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature.
  • For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze.
  • For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot.

SAUTEED SWEETBREADS (LAMB OR VEAL)



Sauteed Sweetbreads (Lamb or Veal) image

Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.

Provided by Bergy

Categories     Veal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 lamb sweetbreads or 4 veal sweetbreads
1 teaspoon salt
1 teaspoon vinegar
6 slices bacon, fried crisp & crumbled
1/4 cup flour
2 teaspoons garlic powder, mixed with the flour
2 tablespoons butter
1 tablespoon oil

Steps:

  • Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
  • Add sweetbreads, cover and simmer for 20 minutes.
  • Immediately drain and cover with cold water.
  • Drain and cover with cold water.
  • Remove all the membranes and tubes.
  • Slice in half crosswise (you'll have 8 halves).
  • Dredge in flower& garlic.
  • Heat butter& oil in a skillet.
  • Saute the sweetbreads until browned3-5 minutes.
  • Sprinkle with the bacon.

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