Roasted Sweetbreads with Applewood—Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce

Name: Roasted Sweetbreads with Applewood—Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 tablespoon chopped black truffle (from a whole truffle, pieces, or peelings); Few drops of white wine vinegar; 1 teaspoon white truffle oil; 30 thin slices black truffle (from a 1- to 1½-ounce truffle); ½ teaspoon minced chives; Few drops of white truffle oil; Gray salt to taste; Five to six ¼-inch-thick slices slab bacon, frozen; ¼ cup canola oil; 4 tablespoons (2 ounces) unsalted butter; 6 Belgian endive (1 inch to 1½ inches in diameter); Kosher salt; 3 to 4 cups Chicken Stock; ¾ cup Veal Stock; ¾ cup leeks (white and light green parts only) cut into ½-inch mirepoix; ¾ cup onions cut into ½-inch mirepoix; Kosher salt and freshly ground black pepper; ¾ cup carrots cut into ½-inch mirepoix; Canola oil; 1½ pounds sweetbreads; 4 cups cold White Veal Stock, Chicken Stock, or water; ¾ cup dry vermouth; 2 fresh bay leaves or 1 dried bay leaf; 8 sprigs Italian parsley; 4 sprigs thyme

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Sweetbreads have a wonderful texture and a flavor that’s almost neutral, so you can play with a lot of garnishes. Here it’s larded with bacon, to infuse the meat with that flavor, and paired with truffles and slow-cooked endive.

Preparing sweetbreads is a two- to three-day process; these are soaked and then blanched in water, then cleaned, braised in stock, and finally sautéed. Sweet-breads come in two parts. The “heart” lobe, or top rounded portion (noix, or “nut,” in French

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method