icon-location Los Angeles, CA

VEAL SWEETBREADS IN A CHAMPAGNE SAUCE

Veal

6 servings

INGREDIENTS: STOCK

3 lbs veal sweetbreads
1 onion, diced
4 celery sticks, diced
2 carrots, diced
1 lemon, sliced in half
4 bay leaves
2 C dry white wine
5 C water

METHOD:

  • Make stock with ingredients and then cool.
  • Cook sweetbreads for two hours.
  • Take sweetbreads out and remove fatty parts.
  • Slice them and pan broil in olive oil.
  • Add mushrooms, browned.
  • FlambĂ© with brandy.
  • Add dijon mustard, heavy whipping cream, champagne and reduce for 5 minutes till sauce thickens.

    • Los Angeles, CA,