Milk-fed veal with pancetta, sweetbreads, foie gras and pepper glaze

Name: Milk-fed veal with pancetta, sweetbreads, foie gras and pepper glaze
Ingredients: 6 veal sweetbreads; sea salt; 80 ml olive oil; 3 cloves garlic, minced; 6 x 150 g milk-fed veal tenderloins; 24 slices pancetta; 4 black peppercorns; 1 bay leaf; water; white wine; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 6 large potatoes, peeled and finely sliced; 1 teaspoon freshly cracked black pepper; 50 g unsalted butter; 200 g Strasbourg foie gras, cut into 6 slices; 400 ml Pepper Glaze; 1 tablespoon French tarragon; butter; 2 egg yolks; 100 ml thick (45%) cream

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Refined and full flavours come together here to create an exquisite whole while still allowing each ingredient to shine. A perfect and elegant dish to serve to those who appreciate their meat.

Ingredients

6 veal sweetbreads
sea salt
water
white wine
4 b

Main course
Gluten-free

Method

Soak sweetbreads overnight in lightly salted water, refrigerated, to remove excess blood.
To make the gratin, preheat oven to 190°C and generously butter a 24 cm square gratin dish. Whisk egg yolks, then stir in cream, salt and pepper. Arrange overlapp