Français
| Register    
Search

Advanced research

Calf’s Sweetbreads with Licorice and Roasted Carrots with GingerbreadTheWorldWideGourmet.com

Flavors of Greece

Total time: 30 to 60 min

Preparation time: 15 minutes
Soaking time: 2 days
Cooking time: About 30 minutes

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:77.6 kcal

Proteins:6 g

Fats:3.1 g

Carbohydrate:6.6 g

Fibers:1.8 g

Sugar:3.4 g

Cholesterol:24 mg

Sodium:75.1 mg

Calcium:33.1 mg

Energy:741 kcal

Proteins:57.6 g

Fats:29.5 g

Carbohydrate:62.9 g

Fibers:17.5 g

Sugar:32.8 g

Cholesterol:229 mg

Sodium:716.5 mg

Calcium:316.4 mg

SIMILAR RECIPES

  • Braised Cabbage and Sweetbreads with Truffles

  • Braised-Poached Veal Sweetbreads with Asparagus and Mushrooms

  • Veal Sweetbreads with Vire Andouille and Apple-Onion Chutney

  • Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée

  • Casserole of Veal Sweetbreads and Lamb's Trotters

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

calf's sweetbreads

2

sticks of licorice

250

ml

milk

250

ml

veal jus

1

knob of butter

*Garnish

20

young carrots, with tops

white chicken stock

olive oil

METHOD

  1. Soak the sweetbreads in water for 2 days to remove any impurities, then blanch them for 2 minutes, skin them and divide into 4 portions of 180 g (6 oz.) each.
  2. Into each one, stick a half stick of licorice, halved lengthwise.
  3. Peel the carrots, reserving the tops.
  4. Begin cooking the carrots in olive oil, add a little white chicken stock and powdered gingerbread and cook until the liquid has reduced completely. At the end, sprinkle with powdered gingerbread.
  5. Heat the oil to 160° C (325° F). Fry the carrot tops; drain and set aside on paper towel.
  6. Cook the sweetbreads in oil in a skillet; when they are nicely browned, add a knob of butter.
  7. Deglaze with a ladleful** of veal jus and glaze under the salamander for a few seconds.
  8. Bring the milk to a boil and add some grated licorice and salt. Froth with an immersion blender.

Presentation

  1. Place the sweetbread brochette in the center of the plate and arrange the carrots harmoniously.
  2. Garnish with a sprig of fried carrot top, some licorice foam and the veal jus.

CHEF'S NOTES

* The spice powder is made by pulverizing a piece of dry gingerbread (pain d’épice) in a food processor.
** A ladle with a little pouring spout is ideal for pouring sauces.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box