Name: Eugénie Mushroom and Sweetbread Ragoût (Ragoût fin d’Eugénie)
Yield: For two people
Cuisine: French
Ingredients: 2 tablespoons fromage blanc; 5 tablespoons braising liquid from the sweetbreads; 1 dessertspoon truffle juice; 1 tablespoon Sauce Périgueux; salt, pepper; 8 tablespoons chicken stock or chicken stock made with stock cubes; 4 miniature carrots, made by cutting up ordinary vegetables into sticks; 15 g (½ oz) dried morels, washed and soaked; 100 g (3½ oz) button mushrooms; 2 teaspoons chopped shallot; 70 g (2½ oz) veal kidney; half carrot, coarsely chopped; quarter onion, coarsely chopped; 1 small bouquet garni; 1 tomato washed and quartered; 4 miniature cucumbers, made by cutting up ordinary vegetables into sticks; 4 miniature turnips, made by cutting up ordinary vegetables into sticks; 4 cauliflower florets; 4 pickling onions; ½ teaspoon of crème fraîche; 30 g (1 oz) mushroom purée; 170 g (6 oz) veal sweetbreads

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

170 g (6 oz) veal sweetbreads
15 g (½

Method

Preparing and cooking the sweetbreads

Soak the sweetbreads in a bowl under a slowly running tap for two hours, to eliminate every trace of blood.
Blanch them by putting them into a saucepan of cold water, bringing them to the boil and boiling for two minutes. Refresh in cold water, drain in a wire sieve, then remove the