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"Bouchée" with calf’s sweetbreads and morels

Ingredients: 
  • 4 x 7 cm Pidy Gourmet Bouchées, refreshed at 170 °C for 6 minutes
  • 700 gr sweetbreads
  • 350 gr butter
  • 100 gr flour
  • 1/3 l veal stock
  • 1/4 l cream
  • 150 gr morels
  • salt and pepper
  • 3 eggs
  • 1/4 lemon
  • 50 gr whipped cream
Preparation: 
  • Place the sweetbreads in a large bowl of salted water in the fridge for 12 hours, then rinse well
  • Fill a pan with salted water and lemon
  • Bring to the boil
  • Add the sweetbreads and cook for approximately 3 minutes
  • Immediately plunge in ice-cold water
  • Clean and divide into 20 gr pieces and dry well
  • Make a cream sauce with the veal stock and cream, and thicken slightly with some roux
  • Add salt and pepper to taste and, lastly, a few drops of cognac
  • Fry the sweetbreads for 2 minutes on either side in butter
  • Season with salt and pepper
  • Add the sliced morels and cook briefly
  • Take everything out of the pan, drain off the fat and keep warm
  • Make the mousseline
  • Take the Pidy Gourmet Bouchées
  • Arrange the sweetbreads in them
  • Pour over the velouté
  • Sprinkle over a few morels to finish