- Sweet breads
- 1 sweetbread
- 1litre of water
- 10g salt
- Sweet bread sauce
- 60g butter
- 300g finely diced onion
- ½ tsp thyme picked
- 800g Paris button mushrooms, thinly sliced
- 60g flour
- 1tbsp lamb fat
- ¼ bottle of madeira
- 500ml chicken stock
- 250ml milk
- Bouchee
- Puff pastry
- Egg wash
Bouchee a la reine
Ingredients
Method
• Soak sweetbreads in water and salt for at least 1 hr, then wash
• Vac pac and cook in a waterbath 60’c 1 hr in a little duck fat, 1 sprig of thyme and 1 bay leaf per sweetbread
• Sweat the onions, butter, lamb fat, thyme & mushrooms and cook until soft
• In a separate pan, reduce the madeira by half
• Add the flour to the the mushroom mix and cook out for 15 mins
• Then add the reduced madera bring to a simmer
• Add the stock & milk and cook out constantly stirring to a thick sauce
• Season
• Roll pastry to 5m thickness cut 2 disks approx. 10cm wide
• Cut a hole out of the second disk with 3 sizes smaller cutter
• Pin the first disk and egg wash
• Lay the second disk ring over the first and egg wash again
• Set in fridge to rest for 1 hour
• Cook at 170 until risen and coloured around 20 mins
• Reduce temp of oven to 140’c and cook for 10 more mins
• Cool on wire rack
To Plate
• Colour off sweetbreads in foaming butter
• Once coloured deglaze with a little honey and merlot vinegar
• Add to sweetbread sauce and heat through
load the Bouchee with the sweetbreads and sauce, finish with a little veal jus
And sliced black truffle
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