Creamy Sweetbreads in puff pastry

Name: Creamy Sweetbreads in puff pastry
Yield: 4 portion(s)
Ingredients: 1 Small bunch dill; 1 Small bunch parsley; 1 tbsp Corn flour udrørt in a little cold water; 2 dl White wine; 2 dl Whipped cream; 2 Sheets puff pastry; 4 dl -beef broth; 50 g Courgette; 50 g Carrot; 50 g Leek; 50 g Celery; 600 g Calf thymus

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Creamy Sweetbreads in puff pastry

1		Small bunch dill
1		Small bunch parsley
1	tbsp	Corn flour udrørt in a little cold water
2	dl	White wine
2	dl	Whipped cream
2		Sheets puff pastry
4	dl	-beef broth
50	g	Courgette
50	g	Carrot
50	g	Leek
50	g	Celery
600	g	Calf thymus

Instructions for Creamy Sweetbreads in puff pastry

To prepare the Creamy Sweetbreads in puff pastry recipe, please follow these instructions:

Brislerne diluted in cold water for a minimum of 6 hours. Brislerne boiled in salted water for 5 minutes and cool under cold water. Thymus purified membranes and cut into smaller pieces.

The puff pastry is shared, bake in the oven until golden and crispy. The vegetables cut into fine strips (julienne), and blanched in salted water. White wine in a pan and reduce to half. Add the broth and reduce to half. Piskefløden added, boil 2 minutes and smoothed over by EVS. With a little corn flour. Tilsmages with a pinch of salt and pepper. Parsley and Dill chopped.

Sweetbreads, vegetables and herbs in white pigs sauce. Puff pastry split and the creamy Sweetbreads are distributed to the puff pastry, and place the lid on.

Creamy Sweetbreads in puff pastry

Ingredients for Creamy Sweetbreads in puff pastry

Instructions for Creamy Sweetbreads in puff pastry

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