Photography recipe
Fotografía Chef Signature Chef

METHOD

VEAL
  1. Bake the veal bones in the oven for 45 minutes at 190°C.
  2. In a large pan, fry the roughly chopped onion in oil, then add the roughly chopped vegetables and baked veal bones.
  3. Fry a further 15 minutes. Add the beef stock and cook on low for 4 hours.
  4. Remove from heat, strain and reduce for a further 2 hours, simmering on a...

+

METHOD

VEAL
  1. Bake the veal bones in the oven for 45 minutes at 190°C.
  2. In a large pan, fry the roughly chopped onion in oil, then add the roughly chopped vegetables and baked veal bones.
  3. Fry a further 15 minutes. Add the beef stock and cook on low for 4 hours.
  4. Remove from heat, strain and reduce for a further 2 hours, simmering on a low heat, to obtain a veal sauce.
CREAM SAUCE
  1. Cook the cream on low heat, stirring constantly, until it turns slightly brown and develops a walnut flavor.
  2. Then add the grated tonka bean.
SWEETBREADS
  1. Soak the sweetbreads overnight in cold water to clean and rinse.
  2. The next day, cook with the soup vegetables in salted water on medium heat for 40 minutes. When cooked and white, remove the outer membrane, crumble, remove the veins and chop.
  3. Blanch the pork caul fat, remove from the boiling water and immediately place in cold water.
  4. Heat the oven to 165°C.
  5. Cut the bread into small pieces. Heat the oil in a saucepan and fry the chopped onion until golden brown, then add the sweetbreads.
  6. Fry quickly. Add the pieces of bread, eggs and herbs. Mix and form into 5 cm balls. Spread out the caul fat and cut into 10 cm squares.
  7. Roll the dumplings in the squares, place onto a tray lined with baking paper and bake in the oven for 8 minutes.
  8. Cut the truffle into very thin slivers.
TO SERVE
  1. Place a sweetbread dumpling on a plate, pour veal sauce over it and arrange the truffle slivers as a coating on the dumpling.
  2.  Use a teaspoon to add some boiled cream to the sauce.

-

Ingredients 4 persons
  • VEAL
  • 400 g veal sweetbreads
  • Soup vegetables (1 carrot ½ small kohlrabi ½ onion 2 sprigs parsley)100 g pork caul fat
  • 200 g white bread
  • 1 onion
  • 100 ml oil
  • 2 eggs
  • Salt
  • Pepper
  • Nutmeg
  • 1 black truffle
  • SAUCE
  • 1 kg veal bones
  • 1 carrot
  • 1 onion
  • ½ celeriac root
  • Bay leaf
  • Peppercorns
  • 2 L beef stock
  • 150 ml sunflower oil
  • CREAM SAUCE
  • 200 ml cream
  • 1 g tonka vean.
Recipes. The Cook & Chef Institute