Pan-Fried Sweetbreads Glazed with Veal Jus and Caramelised Turnip Clafouti

Name: Pan-Fried Sweetbreads Glazed with Veal Jus and Caramelised Turnip Clafouti
Yield: Serves 8
Cuisine: French
Ingredients: salt and pepper; 2 tablespoons grated coconut; 125 ml milk; 125 ml cream; 3 eggs; 1 portion veal jus (see BASICS); 8 medium turnips; 50 g sugar; 50 g butter; 2 kg sweetbreads; 3 litres water; 4 tablespoons coarse salt; 200 ml white vinegar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

The sweetbread is the thymus gland of a lamb or calf, and is one of the most delicious things you’ll ever eat. If we eat the rest of the animal, there is no reason for squeamishness about this.

Ingredients

2 kg sweetbreads
3 litres water
4 tablespoons

Europe
France
Main course
Autumn
Mediterranean

Method

It is important that the sweetbreads are very fresh and cleaned properly – a butcher will remove all the fat and membranes for you, but clean them further by boiling three litres of water in a large pot. Add salt and vinegar and put in the sweetbreads. Bring back to the boil and cook for about five minutes. The sweetbreads will stiffen, and the salt and vinegar will extract any remaining impuri