Coulibiac of Sweetbreads

Name: Coulibiac of Sweetbreads
Yield: Serves 8
Cuisine: United States
Ingredients: 4 eggs, hard-cooked, peeled, halved; 1 egg, beaten; 2 carrots, peeled, finely diced; 1 large onion, peeled, finely diced; 3 stalks celery, finely diced; salt and freshly ground pepper; salt and freshly ground pepper; 2 pounds mushrooms, finely chopped; 4 tablespoons butter; 1 recipe brioche; 8 to 10 crêpes; 8 slices ham or prosciutto, very thinly cut; 8 slices ham or prosciutto, very thinly cut; ½ cup dry Madeira; 1 cup sweetbread braising juices; 4 pounds braised sweetbreads

Preparation info

Serves
8

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Coulibiac is a lot of work, but once done, it is a dream for dinner parties, even large ones, since timing is not terribly crucial and it will hold admirably for up to half an hour. The brioche, crêpes, and sweetbread preparation can be done the day before.

Ingredients

4 pounds braised sweetbreads
1 cup sweetbread braising juices
½

Americas
United States
Main course
Dinner

Method

Braise the sweetbreads according to the recipe.

Heat the oven to 325°F.

Reduce the juices by half in a sauté pan. Add the sweetbreads and the Madeira and cook over high heat, tossing the sweetbreads, until the liquid has just evaporated. Season and cover them off the heat and refrigerate until assembling the coulibiac.

Cook the chopped