Casserole of Veal Sweetbreads and Lamb's TrottersTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 3 hours
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:121.4 kcal
Proteins:11.6 g
Fats:5.4 g
Carbohydrate:4.6 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:47.3 mg
Sodium:77.9 mg
Calcium:20.1 mg
Energy:186 kcal
Proteins:17.8 g
Fats:8.2 g
Carbohydrate:7 g
Fibers:0.8 g
Sugar:1.2 g
Cholesterol:72.4 mg
Sodium:119.4 mg
Calcium:30.8 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
sweetbreadss, diced
8
lamb's feet (trotters), cooked and halved
1
calf's foot, boned and diced
thyme and bay leaf
1
chicken bouillon cube
100
g
red pepper, diced
100
g
green pepper, diced
100
g
celeriac, diced
15
ml
dijon mustard
500
ml
light veal stock
2
shallots, chopped
chopped chives
100
ml
white wine
50
ml
wine vinegar
butter
salt and pepper
METHOD
- Cook the green and red peppers and celery root, all cut into small dice, in water. Refresh, drain and set aside.
- Bone the lamb's trotters, carefully removing any hairs.
- Cube the calf's foot; place into a saucepan with the vegetable garnish, 50 ml of white wine and the vinegar, and add water to half cover the ingredients. Add the chicken bouillon and cook for 15 minutes.
- Place the chopped shallots and 50 ml of white wine, reduced by 4/5, into a cast iron pot or Dutch oven. Add the chicken bouillon mixture. Let the sauce simmer gently.
- Add the cooked diced peppers and celery root. Then add the diced sautéed sweetbreads and the lamb and calf's feet which have been drained in a colander.
- Let simmer for 15 minutes.
- Just before serving, gently whisk in the mustard without breaking up the lamb's trotters.
- Place into hot deep plates and garnish with chives. This dish should be eaten with a sauce spoon.
