Roasted Calves Sweetbreads with Lyonnaise Tart and Sauce Soubise

Name: Roasted Calves Sweetbreads with Lyonnaise Tart and Sauce Soubise
Yield: Serves 4
Ingredients: Egg wash of 1 Free-range egg and 10ml of milk; Egg wash of 1 Free-range egg and 10ml of milk; 4 × 100g Pieces calves sweetbreads from the pancreas, blanched and peeled; 25ml Vegetable oil; 200g Puff pastry; 60g Lyonnaise onion; 80ml Sauce Soubise; 16 Slices of truffle; 60ml Red wine jus; Salt; 20g Whole, unsalted butter; 20g Whole, unsalted butter; 1 Garlic clove, crushed; 1 sprig fresh thyme; Freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

200g Puff pastry
60g Lyonnaise onion
Egg wash of

Main course

Method

Lightly dust a workbench with flour and roll out the puff pastry to a thickness of 5mm. Cut out 4 square cases 8cm × 8cm from the pastry. Place the pastry cases on a cold baking sheet and prick with a