Vol-au-Vent with Sweetbread and Chicken Filling

Name: Vol-au-Vent with Sweetbread and Chicken Filling
Yield: Serves Four
Ingredients: 150 ml/¼ pint chicken stock; 20 g/¾ oz flour; 225 g/8 oz chicken, cooked; squeeze of lemon juice; salt and pepper; salt and pepper; 1 tablespoon cream; 350 g/12 oz calf’s or lamb’s sweetbreads; 40 g/1½ oz butter; 350 g/12 oz calf’s or lamb’s sweetbreads; 50 g/2 oz mushrooms, sliced; 1 onion, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

A vol-au-vent case can be filled with any savoury mixture. The following one is delicious.

Ingredients

350 g/12 oz calf’s or lamb’s sweetbreads
40 g/1½<

Main course

Method

Put the sweetbreads into a bowl of cold water and soak them for 3 or 4 hours, changing the water every now and again (the water will become pink until all the blood from the sweetbreads has been extracted).

Now blanch the sweetbreads: put them into a saucepan, cover with cold water and bring very slowly to the boil. Barely simmer for 3 minutes, then drain and rinse under cold water. Dry