Vegetable-Stuffed Loin of Veal with Sweetbreads

Vegetable-Stuffed Loin of Veal with Sweetbreads
Photo by George Whiteside

Ingredients

  • 1 medium onion
  • 4 teaspoons salt
  • kitchen string
  • 1 instant-read thermometer
  • 1 large garlic clove
  • 1 medium carrot
  • 5 tablespoons unsalted butter
  • + 17 more ingredients
    • 1 cup water
    • parchment paper
    • 3 to 4 lb of weights such as large cans of soup or vegetables
    • ¾ teaspoon black pepper
    • 3/8 teaspoon freshly grated nutmeg
    • 2 tablespoons vegetable oil
    • 1 cup veal demi-glace
    • 1 cup medium-dry Sherry
    • 1 3-inch fresh thyme sprig
    • 6 ounces spinach
    • 4 pounds boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
    • ½ celery rib
    • 1 tablespoon olive oil
    • ½ cup shelled pistachios (not dyed red)
    • 4 pounds veal sweetbreads
    • 1 Turkish or 1/2 California bay leaf
    • 2 ounces thinly sliced lean pancetta

Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours. Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and si...

View full recipe at Epicurious

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