Roasted Veal Sweetbread Medallions and Rosemary-Scented Chocolate Sauce

Name: Roasted Veal Sweetbread Medallions and Rosemary-Scented Chocolate Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6–8
Ingredients: 6 veal sweetbreads, each weighing about 4 oz. (120 g); White vinegar; Salt and pepper to taste; Salt and pepper to taste; Butter as needed; Chicken stock (homemade or a diluted cube), sufficient to blanch the carrots; Chicken stock (homemade or a diluted cube), sufficient to blanch the carrots; Chicken stock (homemade or a diluted cube), sufficient to blanch the carrots; 1 ¼ cups (300 ml) homemade or reconstituted veal stock; 1 ¼ cups (300 ml) homemade or reconstituted veal stock; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa; ¾ cup (200 ml) rosemary-scented veal jus; Fresh rosemary; Fresh rosemary

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
45 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Roasted veal sweetbreads

6 veal sweetbreads, each weighing about 4 oz. (120 g)
White vinegar

Main course
Gluten-free
Microwave

Method

Prepare the veal sweetbreads and the side dish. Place the veal sweetbreads in a pot and cover them completely with cold water. Add a dash of white vinegar. Add salt and pepper and bring to the boil. Allow to boil for 1 minute. Immediately transfer the sweetbreads to a bowl filled with ice water and then remove the fine membrane surrounding them.

Wash, peel, and cut the carrots into 24 l