Gastronomixs

Sweetbread cromesqui

A cromesqui is a luxurious version of the ‘ordinary’ croquette, sometimes coated à l’anglaise using a classic method and at other times prepared in a tempura batter. This cromesqui is prepared with fennel and tarragon that are cooked in the butter used to make the roux. This ensures that the flavour permeates the entire salpicon.

Sweetbread cromesqui

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

800

g

sweetbreads

18

g

gelatin

300

g

butter

360

g

flour

1.2

litres

veal stock     

1.2

litres

milk

450

g

fennel, finely diced (brunoise)

250

g

onion, finely diced (brunoise)

20

g

tarragon, finely chopped

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

panko

Preparation method

  • Rinse the sweetbreads with cold water and leave to soak in cold water for fifteen minutes.
  • Rinse the sweetbreads again with cold water and poach until they are almost done.
  • Allow the sweetbreads to cool and then clean them.
  • Soak the gelatin leaves in cold water.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Braise the onions and fennel in the butter until al dente.
  • Remove the vegetable garnish from the butter and heat the butter again.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • In the meantime, mix the stock and milk together.
  • Add the stock mixture in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
  • Cut the sweetbreads into small pieces and dust with flour.
  • Fry the sweetbreads on a high heat for five minutes until they have a nice crisp coating.
  • Add the sweetbreads to the salpicon and season to taste with salt, pepper, and tarragon.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a cromesqui and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the cromesquis in oil at 180°C.

Serving suggestions

  • As a snack on its own.
  • In a composition with components of fennel, aniseed, and celery.
  • Serve the cromesqui with fluffy fennel mayonnaise.

Previous page