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***** CODE PUB = PUB_B *****
Casserole of Veal Sweetbreads and Lamb's Trotters Recipe
Flavors of France
Cooking time: 3 hours
Total time: more than 2 hours
Preparation time: 30 minutesCooking time: 3 hours
Difficulty: Average
Ingredients
Ingredients for 8 servings
- 200 g (7 oz.) 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 (3 1/2 oz.) red pepper, diced
- 100 g (3 1/2 oz.) green pepper, diced
- 100 g (3 1/2 oz.) celeriac, diced
- 1 big tbsp. Dijon mustard
- 500 ml (2 cups) light veal stock
- 2 shallots, chopped
- Chopped chives
- 100 ml (3 1/2 oz.) white wine
- 50 ml (3 tbsp.) 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.
More recipe ideas
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Collaboration: VFC and Produits tripiers de France
Collaboration: VFC and Produits tripiers de France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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