Braised Veal Breast with Calves’ Sweetbreads & Spinach-Madeira Farce

Name: Braised Veal Breast with Calves’ Sweetbreads & Spinach-Madeira Farce
Yield: Serves 6-8
Cuisine: French
Ingredients: a bouquet garni of thyme, parsley stalks and a bay leaf; 750 g calves’ sweetbreads; 1 teaspoon fresh thyme leaves; 1-2 tablespoons Madeira or cognac; ¼ teaspoon freshly grated nutmeg; 1 egg; salt; 200 ml dry white wine; 2-3 tablespoons olive oil; 1 tablespoon white vinegar; freshly ground black pepper; 3 kg veal breast, prepared as described below; 1 large brown onion, peeled and cut into 6 wedges; 1 large carrot, peeled and cut into 3cm pieces; 2 tomatoes, cut into quarters and seeds removed; 1 litre well-flavoured veal stock; 150 ml veal glace; a little verjuice, if required; 2 stalks celery, washed and cut into 3cm slices; 200 g skinless pork belly, minced; 400 g frozen spinach, cooked as directed on the packet then roughly chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

This dish takes time but some of the preparation can be done in advance. Long, slow cooking results in a wonderful flavour and the finished dish can be kept warm for up to 1 hour. Serve with boiled kipfler potatoes and small baked onions. Any leftovers are delicious dressed with a light mayonnaise or vinaigrette.

The veal breast will need to be pre-ordered. Have the butcher score the bones lengthwise and across the cartilage at the base of each bone, then cut a pocket along the full

Ingredients

Oceania
Europe
Australia
France
Leftovers
Mediterranean
Gluten-free

Ingredients

Method