Crispy Veal Sweetbreads - Country Roads Magazine

Ingredients

• 4 oz. blue cheese, softened
• 10 oz. veal sweetbreads, soaked overnight, refrigerated, and covered in 2 cups buttermilk
• 1 pod black cardamom, crushed
• 1-inch-piece cinnamon stick
• 1 tsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 tbsp. black peppercorns
• vegetable oil
• 1 small onion, diced medium
• 6 cloves garlic, crushed
• 2-inch piece ginger, peeled, thinly sliced
• 1/2 cup dry white wine
• 6 cups chicken stock
• 1/4 cup fish sauce
• 1 D’Anjou pear
• 1 tbsp. unsalted butter, melted
• 2 oz. Lap cheong (Chinese sausage), finely diced or minced
• 1 shallot, peeled and finely minced
• 1 garlic clove, finely minced
• 2 sprigs thyme, leaves picked
• 1 stalk lemongrass, crushed, and cut into 1-inch pieces
• 1 tbsp. pine nuts, toasted, roughly chopped
• 1/8 cup rice wine vinegar
• 1/8 cup white balsamic vinegar
• 1/2 cup vegetable oil
• salt and pepper
• 1 cup flour, all-purpose or a gluten-free blend