Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage) Recipe

  1. In warm pan, saute/fry the pancetta, leek, morel mushrooms and finally the artichokes and place in the bottom of 6 coffee c..
  2. Sprinkle the diced tomatoes and chives on top and pour in the hearty veal soup (see recipe).
  3. Place a spoonful of whipped cream on top of each c. and finish with a sprinkle of mushroom dust.
  4. 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.
  5. Hearty Veal Soup:Coat bones with tomato paste.
  6. Roast all in the oven for 1 1/2 hrs, turning continuously.
  7. Place the bones and vegetables in high-sided pot and cover with the port wine and 3 L of water.
  8. Add in a little fresh thyme, simmer and reduce for 3 hrs.
  9. Pass into a clean pot and continue to reduce till a hearty soup consistency is achieved.
  10. If the soup is still too liquid, thicken slightly with a touch of cornstarch.
  11. 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)

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