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Non-illustrated recipe

Flambed Sweetbread

  • Time : 2 h + 1 h 05
  • Difficulty :  medium

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

Technical stages for Flambed Sweetbread :

  • Clean the sweetbreads in cold water for 2 hours, frequently changing the water.
  • Blanch 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. Mince 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 flambé. Cover and cook over very low heat for 20 minutes. Before serving, bind the sauce with cream. Serve immediately.
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The essentials

To make this recipe, some of these items will be required:

Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Chopper expressChopper express 24.90 Euro