Serves 4
Ingredients
Veal sweetbreads
200g x 4 veal sweetbreads
Bouquet garni
Salt
Pepper
Amaretto
Tuile
100g of milk
300g of glucose
200g of 1⁄2 salted butter
40g of potato starch
Onion marmalade
300g of red onions
25g of butter
27g of sherry vinegar
10g of Amaretto
12g of chopped almonds
Onion puree
500g of red onions
40g of butter
45g of sherry vinegar
18g of Amaretto
Stuffed onions
8 long-stemmed small onions
50g of onion marmalade
Veal jus with Amaretto
3kg of breast of veal
3 shallots
4 cloves of garlic
Thyme
3 litres of white stock
200g of butter
Method
Veal sweetbreads
Blanch the veal sweetbreads for 3 minutes starting in cold water, chill over ice, peel them, wrap them in cloth and press them to obtain an attractive shape. Trim each sweetbread into the shape of a rugby ball, weighing approximately 160g each.For serving, colour the sweetbreads in a sauté pan, starting with oil and finishing with butter. When they are cooked, deglaze with amaretto, place a tuile on top and melt it under a salamander grill.
Tuile
Boil the milk and the glucose then add the butter and the starch.Spread on a Flexipan in the same shape as the sweetbreads then cook in the oven for 5 minutes at 200°C.
Onion marmalade
Slice the onions to a thickness of 1.75 with a slicer, sweat them gently in butter, when half cooked add the sherry vinegar and finish with the Amaretto, check and adjust the seasoning, set aside. Add the almonds when serving.
Onion puree
Slice the onions finely then cook them in the butter, add the sherry vinegar and the Amaretto at the end of cooking, cook thoroughly and blend. You can add a few drops of grenadine to improve the colour.Fill two pipettes: one normal and one with three holes.
Stuffed onions
Remove the first layer of onion skin and trim the stem to 2 cm, and cook in boiling water. Cut off the top and scoop out the core with an apple baller. Stuff them with the onion marmalade that you have lightly chopped.To serve, heat the onions and glaze them.
Veal jus with Amaretto
Dice and brown the breast of veal to achieve even colouring, then add the butter to finish the colouring process. Add the shallots, garlic and thyme and colour lightly. Strain to remove the excess fat, then add the white stock and simmer and reduce gently for approximately 2 hours. Strain and correct the seasoning. To serve, finish the jus in the sauté pan.
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