Cep Tart, Roasted Calf Sweetbread

Name: Cep Tart, Roasted Calf Sweetbread
Yield: Serves 1
Ingredients: 2 tbsp lemon juice; 1 tsp chopped tarragon; 2 sheets of filo pastry; Flat parsley; 2 tbsp Madeira sauce; 1 large nugget of soaked and trimmed calf sweetbread; 2 shallots, finely chopped; 50 g grated parmesan; 20 g grated parmesan; 1 sprig of thyme; 150 g butter; 150 g white button mushrooms; 1 small garlic clove, crushed; 1 tbsp double cream; Salt; 50 g melted butter; Vegetable oil; 75 ml chicken stock

Preparation info

Serves
1

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Filo Disc

2 sheets of filo pastry
50 g melted butter
1

Main course

Method

Preheat the oven to 180°C/350°F/Gas mark 4.
Brush one sheet of filo pastry with melted butter, remove the thyme leaves from the sprig and sprinkle over the filo with 20