Pan-fried Veal Sweetbreads with Sauce Gribiche

Name: Pan-fried Veal Sweetbreads with Sauce Gribiche
Ingredients: 1 kg veal sweetbreads; salt and freshly ground black pepper; flour for dusting; 10 black peppercorns; 1 small onion, peeled and roughly chopped; 1 bay leaf; 5 g thyme; 60 g butter; 100 ml Vinaigrette; 5 g parsley, washed and finely chopped; 10 large gherkins, finely chopped; 1 egg, hard-boiled and Shelled; 160-180 g baby spinach leaves; 2 shallots, peeled and finely chopped; 30 ml vegetable oil; 1 carrot, peeled and roughly chopped

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Veal sweetbreads may be difficult to come by as their high cost means that butchers are reluctant to stock them.

Order them in advance and ask for the heart sweetbreads as they are plumper and easier to slice. As an alternative use lamb sweetbreads.

Ingredients

1 small onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
5 g thyme

Starter

Method

Put the onion, carrot, thyme, bay leaf and peppercorns into a saucepan with about a litre of water and 2 teaspoons of salt.

Bring to the boil and simmer for 30 minutes.

Add the sweetbreads to the pan, bring back to the boil and simmer for 6-7 minutes.

Take the pan off the heat and leave the sweetbreads to cool in the stock.

To make the sauce gribiche:

Pus