INGREDIENTS
1.2 kg (2 1/2 lb) veal sweetbreads
2 green onions, minced
1 bottle Domaine Pinacle ice cider
500 ml (2 cups) veal stock
125 g (1/4 cup) butter
Flour
4 potatoes, peeled and quartered
4 leeks, white section only, cut length-wise and tied in a bundle
4 carrots, diced
12 Brussel sprouts
200 g (1/2 lb) yellow and green beans
Court-Bouillon
2 celery stalks, minced
1 onion, minced
1 carrots, minced
1 clove of garlic
15 ml (1 tbsp) olive oil
Salt and pepper
2 bay leaves
2 branches of thyme
1 glass of white wine
PREPARATION
Soak the sweetbreads submerged in ice water overnight in the refrigerator.
The court-bouillon can also be prepared the day before. In a stock pot, sweat the minced vegetables in olive oil, but do not brown. Season vegetables and add herbs and the white wine. Add water to the three-quarter mark and simmer for 15 minutes.
Remove nerve fibre from the sweetbreads along with any fat covering the membrane. Poach in the court-bouillon for 20 minutes. Drain sweetbreads and place them weighted down in the refrigerator for a few hours. Poach the vegetables in the court-bouillon and remove while still somewhat undercooked. They will continue to cook when they are reheated.
Preheat oven to 220°C (425oF). Cut the sweetbreads into cutlets, dredge them in flower then sear in very hot skillet. Add the minced shallots, and quickly deglaze with ice cider. Reduce by half. Add the veal stock, bring to boil and place in oven. Cook for 20 minutes basting the sweetbreads a few times with the cooking juices. Transfer sweetbreads to a serving platter and keep warm.
Reheat the vegetables in the court-bouillon and arrange them around the sweetbreads on the platter. Reduce the sauce, thickening it with a knob of butter. Coat the sweetbreads and serve.
