CookEat Recipe
Sweetbreads au Gratin
Overlapping sweetbread slices on a crown of veal and egg-yolk forcemeat, baked with sherry and glazed with reduced prepared demi-glace.
Method
Steps
Step 1
Preheat a conventional oven to 350°F and have a round oven-safe baking dish ready. Make the forcemeat before finishing the linked blanching preparation: finely chop the six ounces raw lean veal, pound to a fine pulp, add the three actual yolks from commercially pasteurized shell eggs and pound thoroughly again. Rub through a wire sieve into a bowl. Season with the one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Gradually beat in the one and a half gills cold pasteurized cream. Keep the raw forcemeat covered and refrigerated at 4°C or below until immediate assembly.
Step 2
Transfer six actual whole freshly trimmed sweetbreads straight from the linked blanching preparation into this recipe; the five-minute blanch has not made them ready to eat. Cut crosswise into quarter-inch pieces. Heat the tablespoon melted butter and fry the slices briskly for about two minutes on each side. Place them briefly on a clean plate only while assembling the crown, and continue directly into the hot oven; do not cool or refrigerate these partly cooked organs for later finishing.
Step 3
Put THREE QUARTERS of the SAME forcemeat into a pastry bag and pipe a crown shape about ONE INCH high in the round baking dish. Arrange the sweetbread pieces on top, one overlapping another. Season the sweetbread layer with the separate two saltspoons salt and one saltspoon white pepper. Spread the remaining ONE QUARTER forcemeat over the sweetbreads. Pour the ONE LIGHT GILL sherry around and into the centre of the crown.
Step 4
Bake at 350°F for about twenty-five minutes, basting frequently with the sherry. Check with a suitable clean thin thermometer in several thick forcemeat sections and in the thickest sweetbread pieces: the complete egg-containing veal crown must reach at least 74°C throughout, with no raw forcemeat remaining. Continue baking if necessary; check the centre temperature as well as the surface.
Step 5
While the crown bakes, measure two gills of actual finished demi-glace into a saucepan. Loosen this measured portion with a little hot finished white veal broth. If the sauce was refrigerated or thawed, bring this loosened portion to a full rolling boil while stirring and check at least 165°F. Reduce the quantity actually in this pan by half.
Step 6
Pour the reduced sauce over the completely cooked crown and return it to the oven for about five minutes. Remove, baste with the sauce and serve promptly hot. Keep the entire process continuous from the linked blanching preparation through the final bake.
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