The G'Newsletter

On line "flavours", Pleasure and Discoveries
the Taste of Excellence

Welcome to the first online European Gastronomy Club, offering its members exclusive and refined food products, wines, tableware and services.

Become a member
Follow us :
Home > Recipes and Tips > Fricassee of sweetbread, small salads in oil of grilled kernels, sauté of mushrooms.

Fricassee of sweetbread, small salads in oil of grilled kernels, sauté of mushrooms.

Time of preparation: 30 minutes

For 4 persons

Ingredients:

  • 2 beautiful apples of sweetbread
  • 200 g of lettuce, oak-leaves
  • 200 g of oyster mushrooms
  • 200 g of meadow mushrooms
  • 20 cl of juice of veal
  • 100 g of salads and herbs
  • 1 beautiful bouquet of chervil
  • 10 cl of oil of grilled kernels
  • 100 g of breadcrumbs
  • 100 g of flaked almonds

Preparation:

  • Clear the apples of sweetbread in the boiling water, refresh, reserve, and sort out the mushrooms and blow up the first time.
  • Drain, reserve, and prepare the salad with herbs, reserve and keep cool.
  • With the breadcrumbs and the kernels, prepare to be use to bread.
  • Escalope the sweetbread and coat with breadcrumbs them English-style with the almond oil, fry cutlets, reserve for the warmth in the frying pan, blow up the mushrooms added by parsley and chiseled shallots.
  • Reserve for the warmth and in the frying pan always, without cleaning it, deglazing in the juice of veal, then rising to the almond oil.
  • Dress up in the dish harmoniously and serve very hot.
Share recipe