Vegetable-Stuffed Loin of Veal with Sweetbreads

Ingredients

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

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