Veal Sweetbread Recipe
sauce gribiche, pickle shallots, sourdough, jus
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Ingredients
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Veal Sweetbread
Sauce Gribiche
Pickled Shallots
Sourdough
Jus
Method
Preparation of Veal Sweetbread
- 1
Soak the Sweetbreads
Soak the veal sweetbreads in milk with a pinch of salt for at least 2 hours or overnight in the refrigerator.
- 2
Blanch and Clean
After soaking, blanch the sweetbreads in boiling water for 5 minutes. Remove and cool, then remove any membrane and sinew.
- 3
Preparation of Sauce Gribiche
- 4
Make the Sauce
In a bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in the olive oil while whisking until emulsified. Stir in the capers, cornichons, parsley, and tarragon.
Preparation of Pickled Shallots
- 5
Pickle the Shallots
Combine white wine vinegar, water, sugar, and salt in a pot. Bring to a boil and pour over the shallots in a jar. Let cool and refrigerate for at least 1 hour.
Preparation of Jus
- 6
Assembly
- 7
Plate the Dish
On a plate, place a slice of sourdough bread, top with veal sweetbreads, drizzle with sauce gribiche, and garnish with pickled shallots. Serve with the jus on the side.
