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Veal sweetbread lacquered with liquorice and chicken liver gravy

The enormous richness of veal sweetbreads is highlighted by the liquorice, chicken liver and veal glace in the gravy with which it is lacquered. The glace has a distinctive veal flavour and has a wide range of uses.

Makes 300ml.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Celery
  • Gluten

Ingredients

1
kg
sweetbreads
1
l
buttermilk
60
g
salt
1
l
water
50
ml
extra virgin olive oil
5
g
salt
500
g
chicken livers
30
ml
sunflower oil
50
g
liquorice root, cut in pieces
200
g
onion, diced
2
cloves
garlic
40
g
butter
500
ml
red port wine
300
g
veal glacé
as needed
corn starch
as needed
red wine vinegar
as needed
flour
as needed
panko breadcrumbs
as needed
salt and pepper

Scale recipe

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