Ballotine Of Chicken Breast With Veal Sweetbreads, Perigueux Sauce
- For the Perigueux Sauce
- 2 cups very good quality veal stock (should be clear and gelatinous when chilled)
- 1 Shallot
- 1 teaspoon Butter
- 1 1/2 cups Madeira
- a few slices of truffle, if you have. We didn't have so used 4 Morel mushrooms
- 1/2 clove of garlic
- Pinch pepper and salt
- For the Ballotine of Chicken with Veal Sweetbreads
- 2 boneless chicken breasts
- 4 ounces veal sweetbreads
- 2 Morel mushrooms, hydrated (if dried) and chopped
- 1 shallot, chopped
- 1/2 clove of garlic, chopped
- Pinch salt and pepper
- 1 small handful of flat parsley, finely chopped
- Finely chop the shallot and garlic and put them in a saucepan with the madeira. Bring to a boil and then turn down to simmer until the madeira has reduced by a half. Add the veal stock, bring to the boil again, lower heat to a low boil and reduce by half again.
- Add the truffle/morels, the butter and salt and pepper to taste. Cover and set aside until ready to serve.
- Make sure the sweetbreads do not have their covering of thick membrane. If they do, just parboil them for 1 minute, leave to cool, then cut and peel off the membrane.
- Saute the sweetbreads, garlic and shallots in half of the butter until lightly brown, about 5 minutes. Roughly chop and mix with the mushrooms and parsley, add salt and pepper to taste and set aside.
- Put each breast of chicken between 2 pieces of plastic wrap. Pound the chicken with a saucepan or rolling pin until very thin all over. Take away the plastic and season both sides with salt and pepper.
- Spread half of the sweetbread mixture onto each chicken breast, then roll tightly into a sausage shape. Wrap tightly in plastic wrap, twisting the ends as tightly as possible.
- Poach the chicken breasts in their wrappings for 20 minutes in a pot of just simmering water. Take out and let cool slightly.
- Unwrap the chicken, then fry in a hot pan with the remainder of the butter, until coloured all over.
- Reheat the Perigueux sauce.
- To serve, cut each chicken breast on a diagonal, then cover with sauce and scatter the mushrooms around the plate. Serve with side dishes of your choice.
very good, shallot, butter, madeira, truffle, clove of garlic, pepper, chicken, chicken breasts, veal sweetbreads, morel mushrooms, shallot, clove of garlic, salt, handful of flat parsley
Taken from food52.com/recipes/26692-ballotine-of-chicken-breast-with-veal-sweetbreads-perigueux-sauce (may not work)