Best Veal Sweetbread And Bacon Pie Recipes

Veal Sweetbreads with Dates, Maui Onions and Puff Pastry image

Provided by Food Network

Time 50m

Number Of Ingredients 26

4 cups mixed greens
1 tablespoon olive oil
4 cooked 2 1/2-inch puff pastry shells
chervil
1 gallon whole milk
1/4 cup carrot
1/4 cup celery
1/2 cup onion
2 bay leaves
2 tablespoons thyme
1 tablespoon black peppercorns
2 tablespoons salt
3 pounds fresh veal sweetbreads (hearts only)
1 Maui onion
2 tablespoons veal jus
Salt and pepper, to taste
2 tablespoons butter
1 cup flour
1 cup poached sweetbread nuggets (1-inch)
Salt and pepper, to taste
1/4 cup cooked baked onions
1 tablespoon garlic puree
2 tablespoons Majool dates, small dice
1 teaspoon sherry vinegar
1/4 cup veal jus
1 tablespoon Italian parsley

Steps:

For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed.
For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature.
For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze.
For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot.

Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad image

Provided by Food.com

Categories Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 22

1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
1 teaspoon sugar or 1 teaspoon honey
1 pinch salt
1 teaspoon chopped rosemary
1 teaspoon shallot
2 tablespoons olive oil
1/2 cup vegetable oil
3 small assorted color heirloom carrots, Thinly Sliced, Crosswise
1 large bunch baby arugula
1 tablespoon capers, Drained
1/2 roasted red pepper, Julienned
1 lb large veal sweetbreads, Poached, Peeled, Pressed
salt and pepper
1 cup flour (for dredging)
1 garlic clove, chopped fine
1 small shallot
3 tablespoons olive oil
2 tablespoons butter, to cook and 4 tbsp. to baste
1 sprig rosemary
1 large sprigs thyme

Steps:

For the salad:.
Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
For the sweetbreads:.
Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.

Nutrition Facts : Calories 1185.8, Fat 103, SaturatedFat 20, Cholesterol 122.8, Sodium 393.6, Carbohydrate 59.3, Fiber 4.1, Sugar 5.9, Protein 9.1