Sweetbreads in Light Tea Smoke

Name: Sweetbreads in Light Tea Smoke
Cuisine: French
Ingredients: 2 dozen baby artichokes, thoroughly cleaned; Salt; Juice of 1 lemon; 1 tablespoon oolong tea leaves; 2 tablespoons pure olive oil; 4 pairs veal sweetbreads, blanched for 2 minutes in boiling water and trimmed of thicker membranes; 4 pairs veal sweetbreads, blanched for 2 minutes in boiling water and trimmed of thicker membranes; 1 medium-size carrot, thickly sliced; 1 large yellow onion, thickly sliced; Small bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Small bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Small bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Small bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; 2 cups excellent Primary Veal Stock or stock of your choice; 1½ tablespoons chopped fresh chives; 1 tablespoon Noisette Butter; Pepper from the mill

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

2 dozen baby artichokes, thoroughly cleaned
Salt
Juice of 1 lemon

Europe
France
Main course
Gluten-free

Method

Remove all the outer leaves from the artichokes until the hearts are no more than ⅔ inch thick. Trim their bottom ends and blanch for 3 minutes in boiling salted water to which the lemon juice has been added. Drain and rinse in cold water. Spread the tea leaves on the bottom of an old skillet (using an old skillet is recommended because it may warp). Stretch a large sheet of aluminum foil over