Veal Recipes

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6 servings

Ingredients
1 1/2 lb veal sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. 750 g
flour
1 egg beaten with a little milk
breadcrumbs
butter
oil

- Sauce
1/3 lb unsalted butter 150 g
3 finely chopped shallots
1 cup ice cider
salt and pepper to taste
1 tablespoon cornstarch diluted in water

Directions
Roll the milk-fed veal sweet-breads lightly in the flour then in the beaten egg and the breadcrumbs.
In a skillet, melt the butter, add the oil and fry over medium-high heat for about 4 minutes until the breadcrumbs are golden.
Finish cooking in the oven at 325°F (165°C) until the internal temperature of the sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. reaches 150°F (66°C). Let them sit before
serving.
To prepare the sauce, fry the shallots in a knob of butter over high heat. Do not let them brown.
De-glaze with the ice cider, reduce by one quarter and then season with salt and pepper to taste.
Add the cornstarch, bind well, add the rest of the butter and let it melt partially. Remove from the heat and stir with a whisk to desired consistency.
Serve the milk-fed veal sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. hot with the lukewarm sauce.
Slice the milk-fed veal sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. .
Coat the bottom of the plate with the ice cider sauce and place the sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. in a half-moon.
Decorate with iced apple wedges accompanied by small green beans.

Recipe Source: milkfedveal.com