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Veal Sweetbreads with Sweet & Sour Sauce

Veal Sweetbreads with Sweet & Sour Sauce of Golden Raisins & Pine Nuts
Prep

Time: one hour and 15 minutes
Serves: 5-6
Directions:


Put raisins, onion, vinegar and sugar in nonreactive pot until syrupy. Set aside. Put chicken stock, wine, garlic and thyme in pot. Bring to boil then reduce to simmer. Poach sweetbreads until medium-rare then remove and cool. When cool to touch, remove membranes and veins and portion.
When ready to serve, heat oil and butter in pan. Season sweetbreads and dust with wondra. Put in pan and brown on all sides. Meanwhile saute fennel until al dente in a little butter. Add in haricot vert and bacon. Season to taste.
Heat saor (raisin, onion and vinegar mixture) and add in pine nuts. When sweet breads are done, remove and season with salt and pepper.
To plate put down vegetables, top with breads and a little saor.

1 cup golden raisins
1 small onion, minced
1 cup white balsamic vinegar
Sugar to taste
2 cups chicken stock
1 cup white wine
2 cloves garlic
1 sprig thyme
1 lobe sweetbreads, soaked overnight in salt water
1/4 cup oil
1/2 stick butter
Wondra to taste
1 bulb fennel, thin sliced
1 lb haricot vert, blanched and shocked
2 T rendered bacon, chopped
1/4 cup pine nuts, toasted
28 Maj 2009  | Meny Mat och Bak recept | 0 kommentar
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