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Veal Sweetbreads in Croustade


  • 500 g Veal Sweetbreads

  • 1 Glass Madeira

  • 70 g x 4 Bread dough

  • 300 ml veal stock

  • 1 teaspoon Cornflour


  • 1.

    Preheat the oven 200 c

  • 2.

    Briefly blanch the Sweetbreads in hot, salted water. Refresh in cold water.

  • 3.

    Peel the membrane of the sweetbread and cut into bite-size pieces.

  • 4.

    Gently pan-fry the sweetbreads in butter until lightly coloured.

  • 5.

    In a separate pan, gently simmer the Madeira.

  • 6.

    Add the sweetbreads to this and add the Veal stock. Gently braise them and when cooked, remove the sweetbreads from the liquid.

  • 7.

    Thicken the liquid with some cornflour.

  • 8.

    To serve, brush the inside of the croustade with egg-mix and briefly heat in the oven.

  • 9.

    Pour sauce on a plate, place croustade in the centre and fill with the sweetbreads.

  • 10.

    Garnish with fresh herbs.

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Posted by Report
Instead of making a crustade using your own bread mix, I took a shortcut using the end of a 'pain dejeuner' (French stick can be used also);
Cut the bread in half or a length from the end; cut the crusty end off to made a lid, hollow the bread out and brush all the bread with olive oil and heat through. Serve as croustade !