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6 oz sweetbreads - blanched
shallot - chopped
-
batonnet of carrot, onion and celery
herbs de Provence
-
cream
port
demi-glace
taleggio cheese
duchesse potatoes
=Sweat carrot, onion and celery in butter with herbs de Provence, set aside. Saute sweetbreads with shallot and butter, place in gratin dish on top vegetables, drizzle with cream, port and demi-glace, top sweetbreads with cheese and bake in very hot oven until cheese is gratin.
shallot - chopped
-
batonnet of carrot, onion and celery
herbs de Provence
-
cream
port
demi-glace
taleggio cheese
duchesse potatoes
=Sweat carrot, onion and celery in butter with herbs de Provence, set aside. Saute sweetbreads with shallot and butter, place in gratin dish on top vegetables, drizzle with cream, port and demi-glace, top sweetbreads with cheese and bake in very hot oven until cheese is gratin.
