Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage) Recipe
- 3 x jerusalem artichoke, boiled, refreshed, peeled, and, diced
- 2 slc pancetta, cut into small lardoons
- 1/2 sm leek, washed thoroughly, cut into small dice
- 8 lrg morel mushroom, (diced is acceptable), cut into small dice
- 6 x chives, finely, minced
- 2 x tomato, blanched, skinned, seeded, cut into small dice
- 4 ounce calf's sweetbreads, cooked in a court bouillon, fine skin removed, cut into small dice
- 1/2 c. stiffly whipped cream mushroom, dust
- 1/4 lt port wine Hearty Veal Soup
- 2 lb bone
- 2 Tbsp. tomato, paste
- 1 x carrot
- 1 x onion
- 1 sm leek
- 2 stk celery
- 1/2 c. flour
- In warm pan, saute/fry the pancetta, leek, morel mushrooms and finally the artichokes and place in the bottom of 6 coffee c..
- Sprinkle the diced tomatoes and chives on top and pour in the hearty veal soup (see recipe).
- Place a spoonful of whipped cream on top of each c. and finish with a sprinkle of mushroom dust.
- To really make the presentation of this soup truly fantastic, a choux pastry cage can be produced by running choux pastry onto the top of an upturned buttered c. in a lattice fashion and baking lightly for 20 min at 350 degrees Fahrenheit.
- Hearty Veal Soup:Coat bones with tomato paste.
- Roast all in the oven for 1 1/2 hrs, turning continuously.
- Place the bones and vegetables in high-sided pot and cover with the port wine and 3 L of water.
- Add in a little fresh thyme, simmer and reduce for 3 hrs.
- Pass into a clean pot and continue to reduce till a hearty soup consistency is achieved.
- If the soup is still too liquid, thicken slightly with a touch of cornstarch.
- Season to taste.
jerusalem artichoke, pancetta, thoroughly, morel mushroom, chives, tomato, s sweetbreads, stiffly whipped cream mushroom, port wine hearty, bone, tomato, carrot, onion, celery, flour
Taken from cookeatshare.com/recipes/cappuccino-of-sweetbreads-pancetta-and-morel-mushrooms-under-a-crisp-choux-pastry-cage-99370 (may not work)