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Tartelette of chanterelle mushrooms and veal sweetbread

Tartelette of chanterelle mushrooms and veal sweetbread
Main Ingredient: Beef Veal

Course: Appetizers Bakery Pastry Tarts and pies

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Tartelette of chanterelle mushrooms and veal sweetbread ingredients

  • 500 g Veal sweetbreads
  • 200 g Mushrooms, yellow (chanterelles)
  • White bouquet garni
  • 1 seasoning (salt+pepper)
  • 50 g butter, clarified
  • 50 g Shallots
  • 10 g garlic
  • 1 dl Wine, white "Fendant"
  • 2 dl Cream 45% (creme de gruyere)
  • 20 g parsley, fresh
  • 10 g Tarragon, fresh
  • Pâte feuilletée
  • 100 g Tomatoes, cherry
  • 10 g basil, fresh

Cooking Tartelette of chanterelle mushrooms and veal sweetbread

1. RINSE SWEATBREADS UNDER WATER (DEGORGER) POACH WITH THE ADDITION OF BOUQUET GARNI AND SEASONING DEVIDE INTO SEGMENTS CLEAN AND CUT MUSHROOMS HEAT BUTTER AND SAUTE SHALLOTS IN SAUTEUSE ADD MUSHROOMS AND SWEATBREADS SAUTE AND DEGLAZE WITH WINE ADD CREAM REDUCE TO DESIRED CONSISTENCY ADD CHOPPED HERBS ADJUST SEASONING PLACE IN PREHEATED TARTLET SHELLS ARRANGE ON A DINNER PLATE AND GARNISH WITH CHERRY TOMATOES AND BASIL LEAVES.


dam good

Submitted by Guest cook on February 8, 2008.

dam good

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