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weetbreads
foie gras
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flour
egg
breadcrumb
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demi-glace - white wine
=Cook sweetbreads, pick and roll with plastic in to 1.5 x 10 inch cylinders, freeze.
Cut the foie gras in half-inch slices, lay on a sheet of plastic side by side in a 10 x 5 inch rectangle. Place frozen sweetbread cylinder on close edge and roll up. The foie gras should completely wrap around the cylinder. Freeze. Bread a l'Anglaise and deep-fry from refridgerated state until golden brown. (From frozen it will still be cold in the center).
foie gras
-
flour
egg
breadcrumb
-
demi-glace - white wine
=Cook sweetbreads, pick and roll with plastic in to 1.5 x 10 inch cylinders, freeze.
Cut the foie gras in half-inch slices, lay on a sheet of plastic side by side in a 10 x 5 inch rectangle. Place frozen sweetbread cylinder on close edge and roll up. The foie gras should completely wrap around the cylinder. Freeze. Bread a l'Anglaise and deep-fry from refridgerated state until golden brown. (From frozen it will still be cold in the center).
