This recipe is adapted from Caveau: The Book, our beautifully photographed coffee-table book that is available from all Caveau restaurants. If you haven't seen it yet, it has over 200 pages of great stories from Caveau, as well as over 30 of our signature recipes.
Ingredients (serves 4)
4 x 120g calves sweetbreads (from the pancreas), well rinsed
1 small leek, washed and sliced
1 carrot, peeled and sliced
1 onion, peeled and chopped
1 large stick of celery, sliced
2 garlic cloves, peeled and crushed
1 sprig fresh thyme
1 bay leaf
1 large sprig parsley
100ml dry white wine
1 litre cold water
Pinch sea salt
10 crushed white peppercorns
Preparing the sweetbreads
Place ingredients except sweetbreads in a heavy saucepan and bring to boil
Let simmer for 20 minutes, then add sweetbreads and blanche for 5 minutes
Cover the sweetbreads with a damp cloth and place in the fridge until cold, then peel off the thin membrane layer and any fat or gristle
25ml vegetable oil
20g whole, unsalted butter
1 garlic clove, crushed
1 sprig fresh thyme
50ml brandy
40ml veal Jus
10ml cream
ΒΌ lemon
Frying the sweetbreads
Season sweetbreads with salt and pepper and fry each side 2-3 minutes in oil until browned
Add the whole butter, garlic and thyme to the pan, basting sweetbreads with the butter
Fry another 2 minutes then remove sweetbreads
Add the brandy and reduce to a glaze, then add veal jus and reduce by half
Pour in cream and cook until sauce thickens (should coat back of a spoon)
Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon juice
Place each piece of calves sweetbread in a warm bowl and spoon the sauce over
Accompany with toasted ciabatta
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