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

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

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

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

Ingredients

Method

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