Terrine of Veal Sweetbreads from Tony Bilson's Recipe Book by Tony Bilson
To prepare the sweetbreads Poach the sweetbreads in the court-bouillon for seven minutes and strain. Place them on a cloth between two trays with a 1-kg weight on the top tray to press the sweetbre...
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Ingredients
- 1 bunch English spinach, washed and blanched
- 1 tbl tomato paste
- 1 egg white
- 350 ml cream
- 3 shallots, chopped
- salt
- pepper
- 50 g butter
- 250 g mushrooms, roughly chopped
- 200 g salted ox tongue
- 500 ml court-bouillon
- 500 g veal sweetbreads
- 2 sprigs thyme
- 75 ml chardonnay or champagne
- 250 g lean veal
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