Blanquette de Veau

Sweetbreads

• 340 grams sweetbreads
• Canola oil
• kosher salt and freshly ground black pepper
• 40</

Traditionally a blanquette is made with tough shoulder meat that is simmered in stock. For this preparation, we use the calotte, so we can serve it medium or à point. Sous vide is a perfect technique for this cut because it gives you a great amount of control and the capacity to introduce additional flavors from the cuisson, or cooking liquid. We use the cuisson from the sweetbreads, mad