Breadcrumbed Veal Sweetbreads with Tartare Sauce

Name: Breadcrumbed Veal Sweetbreads with Tartare Sauce
Ingredients: 1½ tbsp chopped capers; 1½ tbsp chopped gherkins; 2 tsp (or more) white wine vinegar; 300 ml/½ pint groundnut oil; 4 tarragon sprigs, leaves only, finely chopped; 1 heaped tbsp chopped parsley; 1 tsp Dijon mustard; 2 egg yolks; a few dashes of Tabasco sauce; salt; 175 g/6 oz clarified butter; breadcrumbs made from 1 small, day-old white loaf; watercress and lemon wedges, to garnish; watercress and lemon wedges, to garnish; 4 tbsp plain flour; salt and pepper; breadcrumbs made from 1 small, day-old white loaf; 2 eggs, beaten; salt and pepper; 700 g/1½ lb veal sweetbreads, cooked and prepared as for Ris de Veau aux Morilles

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                    

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