Chilled asparagus velouté with sweetbreads
Chilled asparagus velouté is a delicious spring dish. This recipe uses an under-appreciated cut, sweetbreads, the king of offal. And British asparagus.
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Cooking tools:
- Deep-fry thermometer
- Blender
- Fine-mesh sieve
- Peeler
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Refrigerator
- Mixing bowl
- Dish
- Colander
- Slotted spoon
- Tongs
- Spoon
- Paper towel
- Serving bowl
- Ladle
- Plate
Ingredients
- 2 small onions, chopped
- Olive oil
- 500ml (18fl oz) chicken stock
- 700g (11⁄2lb) asparagus
- 2 tbsp double cream
- Salt
- pepper
- Juice of half a lemon
- Handful parsley, finely chopped
- 200g (7oz) lamb or veal sweetbreads
- 200ml (7fl oz) milk
- 1 carrot, chopped
- 1 litre (13⁄4 pints) vegetable oil
- 2 tbsp flour, seasoned
- 2 eggs, beaten
- 100g (31⁄2oz) dry breadcrumbs
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