Preparation info
  • Makes about

    450 ml

    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About


  • 500 ml veal stock
  • sweetbread peelings (when making jus for the sweetbread recipe)
  • 1


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