Montreal's Poutine week is back! Stand out and offer a veal poutine!
Ingredients
200 g (1/2 lb) veal sweetbread
Flour in sufficient quantity
Egg in sufficient quantity
Breadcrumbs in sufficient quantity
Oil in sufficient quantity
Sauce
1 cup (250 ml) prepared veal stock
375 ml (1½ cups) demi-glace sauce
5 ml (1 teaspoon) Cajun seasoning or for more spicy sauce, increase the amount of seasoning
Salt and pepper to taste
Fried potatoes
Cheese curds
Product title
$99.99
PREPARATION
In a casserole, pour the veal stock, demi-glace and Cajun seasoning. Bring to boil and reduce the sauce to a creamy sauce. If necessary, adjust the seasoning by adding salt and pepper.
Pare the sweetbreads and place them in a cold lemon water.
Separate the lobes taking care to remove the connective and adipose tissues surrounding the sweetbreads and return them to the lemon water.
Drain the sweetbreads and then bread them in flour, egg and breadcrumbs.
Heat the oil and fry the sweetbreads until the breadcrumbs are golden and keep warm. Crispy sweetbreads can be prepared in advance and heated in the oven at 350°F (175°C) for about 10 minutes.
In a bowl, alternate fries and cheese curds, add the sauce and finish with crispy sweetbreads.
