Flambed Sweetbread

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Ingredients for Flambed Sweetbread :

  • 500 g veal sweetbread
  • 3 carotts
  • 60 g butter
  • 12 small baby onions
  • 300 g white mushrooms
  • 1 slice salt pork belly
  • 5 cl rum
  • 2 tablespoons crème fraiche
  • salt
  • pepper
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Technical stages for Flambed Sweetbread :

  • Clean the sweetbreads in cold water for 2 hours, frequently changing the water.
  • for 5 minutes in lightly salted boiling water.
  • Drain and refresh in cold water. Remove the nerves and skin. Pat dry with a cloth.
  • Peel the onions and carotts. Cut the latter in brunoise. Dice the pork belly. the mushrooms. Wash them.
  • Melt the butter in a casserole dish. Gently brown the sweetbreads for 10 minutes. Add the carotts, onions, mushrooms and diced pork. Add salt and pepper.
  • Baste the sweetbreads with rum and . Cover and cook over very low heat for 20 minutes. Before serving, the sauce with cream. Serve immediately.
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