I Poached Dave's Sweetbreads Terrine!


1 lb lamb sweetbreads, soaked in cold water for about an hour

2 qts water

1 yellow onion, quartered

1 stalk celery, quartered

1 carrot peeled and quartered

4 cloves garlic

1 cup Bourgogne Aligote

2 tsp ground white pepper

1/4 bunch parsley

4 sprigs tarragon

1 bay leaf

1 tbsp sea salt

2 lb langoustine tails cleaned, shells reserved

1 lb ground veal

1/2 lb fat back, ground

1/4 tsp ground white pepper

1 tsp piment espelette

8 drops Sriracha sauce

2 tbsp fresh tarragon, chopped

1/4 cup parsley, chopped

1 lb of smoked bacon, thinly sliced

Sauce Poivron

1 8 ounce jar roasted red peppers

2 shallots, chopped

2 garlic cloves, chopped

1 tbsp olive oil

1tablespoon balsamic vinegar

1/2 tsp basil

1/2 tsp thyme


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