Veal mousseline with mushroom puree and sweetbreads recipe
Ingredients - For Preparing the Sweetbreads - 12 oz Veal Sweetbreads - 1 qt Water - 1 Tbsp Salt - 1 qt Brown Stock - 1 tsp Salt - For Molding the Sweetbreads
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Cooking tools:
- Food processor
- Terrine
- Pot
- Stove
- Refrigerator
- Paring knife
- Boning knife
- Plastic wrap
- Butcher's twine
- Airtight container
- Mixing bowl
Ingredients
- Veal Sweetbreads: 12 oz
- Water: 1 qt
- Salt: 1 Tbsp
- Brown Stock: 1 qt
- Salt: 1 tsp
- : Cleaned Sweetbreads (see above)
- : Plastic Wrap
- Water
- Veal: 1 lb Lean
- Egg White: 2 Large
- Mushrooms: 6 oz
- Creme Fraiche: 6 oz
- Salt: 1.5 tsp
- Parsley: 2 tsp Fresh
- Thyme: 1 tsp Fresh
- Tarragon: ½ tsp Fresh
- Salt
- Leeks: 6 oz
- Spinach: 4 oz Mature
- Water: 2 quarts
- : Ice Bath (for shocking)
- Veal Sweetbreads: Prepped and Formed
- Veal Mousseline: Prepared
- Leeks: Blanched
- Terrine: 1
- Cepes Mushrooms: .5 oz Dried
- Brown Stock: 1 cup
- Shallots: 2 oz
- Garlic: 2
- Sherry Vinegar: 3 oz
- Mustard: 1 tsp Dijon
- Olive Oil: 10 oz Extra Virgin
- Black Pepper
- Terrine: Cooked and Cooled
- Mushroom Vinaigrette
- Chives: 1 bunch
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