CookEat Recipe
Sweetbread Escalopes Villeroi
Sweetbread slices in a double Villeroi coating, breaded and fried, with tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Use six fresh raw calf heart sweetbreads from a regulated butcher. Soak in cold drinking water for two hours in the refrigerator at 40°F or colder, drain, then plunge into fresh boiling water for about five minutes. Before any cooling or coating, continue gentle cooking until the thick centre of every sweetbread reaches 75°C for thirty seconds. Lift with clean utensils, trim the membranes and cut crosswise into quarter-inch slices. Season with half a teaspoon salt and quarter of a teaspoon finely ground white pepper.
Step 5
For the Villeroi sauce, heat the separate half ounce butter, stir in three-quarters of an ounce flour and cook for one minute. Gradually mix in two light gills pasteurized milk, one ounce finely chopped fully cooked ready-to-eat ham, one ounce finely chopped fully cooked ready-to-eat beef tongue, half a teaspoon chopped parsley, half a light teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg. Bring to a boil and simmer gently for ten minutes, stirring.
Step 6
Stir in the two commercially pasteurized egg-yolk equivalents over gentle heat for about one minute, continuing until the sauce reaches 74°C and the flour is fully cooked. Dip each sweetbread slice into the sauce, place separately on a lightly buttered clean tin and cool rapidly over external ice, refrigerating at 40°F or colder within two hours until the coating sets. Keep the remaining sauce covered and refrigerate promptly separately.
Step 7
Reheat the remaining sauce gently to 74°C, dip each cold coated slice a second time, place separately on a clean lightly buttered tin and again cool rapidly and refrigerate at 40°F or colder within two hours until the second coating sets.
Step 8
Lightly flour the cold coated slices, dip in beaten commercially pasteurized egg and coat in fresh breadcrumbs. Discard coating materials after use and keep the slices cold until frying. Heat enough canola oil for frying in suitable equipment without overfilling and fry in small batches for about ten minutes until golden, the centres reach 75°C for thirty seconds and the coating is fully cooked. Drain on clean food-safe paper, add a little salt and arrange on a hot dish with washed parsley. Serve promptly with one actual gill of the hot finished tomato sauce separately.
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