CookEat Recipe
Fried Bread Rolls Filled with Hot Chicken and Sweetbreads
Small hollow bread rolls soaked in hot milk and fried with their lids in place, then filled with a hot chicken, liver, sweetbread and truffle mixture.
Method
Steps
Step 1
Gather the ingredients: 4 firm bread rolls, each about the size of a medium apple, about 240 g total; About 200–250 ml milk, enough to moisten the rolls without saturating them; 2 eggs, beaten, for coating; 100 g chicken breast; 50 g chicken liver; 80 g professionally trimmed food-grade veal sweetbreads; About 150 ml unsalted meat juices or broth; 1 small pinch plain flour, about 5 g; About 10 g truffle, thinly sliced or chopped; About 700 ml suitable frying oil, or enough for the pan; fresh plain lard is the source alternative; Water for preliminary simmering.
Step 2
First cook the professionally trimmed sweetbreads gently in water until fully cooked to 74°C, about 15–25 minutes, then drain and remove tough membrane. Cut them, the raw chicken breast and chicken liver into small pieces about the size of chickpeas. Put all three meats in a small saucepan with the meat juices or broth. Simmer gently until the chicken and liver are fully cooked to 74°C, about 8–12 minutes, adding a little broth if needed. Blend the pinch of flour with a spoonful of cool broth, stir it in and simmer for about 5 minutes until lightly thickened. Add the truffle and heat through. Keep the filling hot for immediate use.
Step 3
Lightly grate the crust of each roll. Cut a small round lid in the top, about 2–3 cm across, and keep each lid with its roll. Hollow out the soft crumb through the opening, leaving fairly thick walls so the roll will hold its shape.
Step 4
Bring the milk to the boil, then remove from the heat. Moisten the inside and outside of each hollow roll and its lid with the hot milk. Add it gradually until moderately soaked and pliable, without making the bread collapse. Replace each lid. Dip the closed rolls in the beaten eggs to coat them.
Step 5
Heat the frying oil to about 170°C. Lower the rolls into the pan LID SIDE FIRST so that the cap adheres, then turn carefully to brown the other sides. Fry in small batches for about 3–5 minutes, until golden and the egg coating is fully cooked to 74°C. Drain. Fresh plain lard may replace the frying oil.
Step 6
Use the tip of a small clean knife to lift each lid from the hot fried roll. Fill generously with the already cooked hot meat-and-truffle mixture, replace the lids and serve immediately. The filling is added AFTER frying, not enclosed raw in the bread.
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