Ingredients
1 lb lamb sweetbreads, soaked in cold water for about an hour2 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
Description
Petit Chef
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