Veal Sweetbreads with Morels from Tony Bilson's Recipe Book by Tony Bilson
Prepare the sweetbreads. In a frying pan gently brown the seasoned sweetbreads in half the butter over a low flame. Add the shallots and continue cooking until the sweetbreads are golden. Remove th...
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Cooking tools:
- Stove
- Skillet
- Oven
Ingredients
- 100 ml chardonnay or champagne
- 150 g butter
- 1 tbl chopped shallots
- 100 ml beurre blanc
- 1 bunch English spinach, washed, de-stemmed and blanched
- 4 sprigs thyme
- 100 ml demi-glace
- salt
- pepper
- 1 kg veal sweetbreads
- 100 g dried morels, soaked overnight and washed
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