CookEat Recipe
Sweetbreads Potter
Calf sweetbreads baked in individual cocottes with sherry, demi-glace, mushrooms and a little truffle.
Method
Steps
Step 1
Heat a conventional oven to 180°C and have six ovenproof cocotte dishes ready. Soak the six raw sweetbreads in cold water in the refrigerator at 4°C or below for two hours. Lift into two quarts of boiling water with one teaspoon of salt and blanch for five minutes. Drain, trim neatly and continue directly with cooking.
Step 2
Put one sweetbread in each cocotte. Measure six tablespoons of finished demi-glace before loosening that portion with a little hot unsalted white veal stock, following its preparation. Divide this prepared sauce portion evenly among the six dishes and add one light tablespoon of sherry to each. Divide the separate teaspoon of salt and the three saltspoons of ground white pepper evenly across all six dishes.
Step 3
Set the cocottes on a baking tray and bake for about fifteen minutes, turning and basting the sweetbreads occasionally. Meanwhile mix the very finely chopped half onion, two chopped shallots, three finely chopped mushrooms and ounce of butter in a bowl.
Step 4
Bring the tray briefly to the oven door and spread the aromatic butter mixture over the six sweetbreads. Return immediately to the oven for about fifteen minutes longer, turning and basting frequently. Continue until each sweetbread reaches at least 71.1°C and the topping is cooked.
Step 5
Drain a little ready-to-use preserved black truffle, keeping its brine out of the dish. Chop the truffle, sprinkle a little over the hot sweetbreads and serve promptly in their cocottes.
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