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450 ml
Medium
Published 2004
Heat a splash of oil in a large, heavy-bottomed saucepan. Fry the sweetbread peelings until brown (when making jus for this dish). Add the carrot, onion, celery and garlic. Fry until the onion is transparent and the other vegetables begin to brown. Add the tomato (only when making sweetbread sauce, otherwise leave out) and cook for a further two minutes. Deglaze with the port, cognac and veal s