ingredients

600 to 800 g of sweetbreads
1 onion
2 carrots
1 celery stalk
25 cl of Cognac
800 cl of white veal stock
1 bouquet garni
1/2 clove of garlic
A dozen small dried morels
100 cl of fresh cream

Steps

Step 1

The day before
Disgorge, whiten, destitute and parry sweetbreads. It takes between 1h30 and 2h to properly perform this preparation.

2nd step

The same day
Rehydrate the morels by pouring boiling water over them, let them swell for 20 to 30 minutes . Remove the rehydrated morels, rinse them and filter the water. Make a round of parchment paper the size of the bottom of the casserole.

step 3

Cut the aromatic filling: chisel the onions, then cut the carrots into sticks. Crush the degermed garlic with the flat of a knife . Saute dry without staining the sweetbreads into the casserole and set aside. Sweat the carrots, celery and onion in the casserole.

step 4

Add the Cognac and let it reduce to almost dry. Place the sweetbreads in the casserole, wet halfway with the bottom
white veal and some of the water of morels . Add the bouquet garni and crushed garlic. Place the parchment paper on the preparation.

step 5

Bake covered in the oven at 180 ° for 30 to 35 minutes . Keep the veal sweetbreads warm. Reduce the braising stock on the heat before passing it to the Chinese stamen. Add the cream to the braising bottom. Reduce again if necessary. Add the morels and return the sweetbreads to the casserole.