1 Preheat your oven to 430°F (220 °C) (gas mark 7).
2 In a fairly wide ovenproof dish, place it on your stovetop, add a few bacon lardons and when they have melted, add the sweetbread trimmings and let them sweat for 3 minutes, then add the mirepoix of carrots and onions, the bouquet garni and crushed garlic. Sweat covered for 5 minutes, then add the tomato paste, stir well and moisten with water or beef stock. Season with salt and pepper and cook for 5 minutes, then place the sweetbreads which should be at mid-height in your braising liquid.
3 Put in the oven and now you will braise them for the full 35 minutes of cooking so that at the end your sweetbreads are glazed on top with a golden color. Then carefully transfer them to a plate, one by one.
4 Presentation: either arrange them separately in small earthenware or porcelain terrines covered with port sauce around them and mushrooms with a little cream, or arrange them on a large platter, pass them under the broiler for 5 minutes, place your mushrooms around them with a little port sauce and a little cream, and serve the sauce separately in a sauceboat.
You can replace the port with a good Banyuls or a fine aged Rivesaltes. Here is this beautiful recipe, and I am counting on each and every one of you to keep it alive and prepare it with love. This recipe becomes Dacquoise or Landaise style by adding sautéed porcini mushrooms around it and adding some Bayonne ham lightly sautéed. You can also replace the oyster mushrooms with morels or fairy ring mushrooms in cream.
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