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Рецепт Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage)
by Global Cookbook

Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage)
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  Порций: 6

Ингредиенты

  • 3 x jerusalem artichoke, boiled, refreshed, peeled, and, diced
  • 2 slc pancetta, cut into small lardoons
  • 1/2 sm leek, washed thoroughly, cut into small dice
  • 8 lrg morel mushroom, (diced is acceptable), cut into small dice
  • 6 x chives, finely, minced
  • 2 x tomato, blanched, skinned, seeded, cut into small dice
  • 4 ounce calf's sweetbreads, cooked in a court bouillon, fine skin removed, cut into small dice
  • 1/2 c. stiffly whipped cream mushroom, dust
  • 1/4 lt port wine Hearty Veal Soup
  • 2 lb bone
  • 2 Tbsp. tomato, paste
  • 1 x carrot
  • 1 x onion
  • 1 sm leek
  • 2 stk celery
  • 1/2 c. flour

Инструкции

  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). Place a spoonful of whipped cream on top of each c. and finish with a sprinkle of mushroom dust.
  3. 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.
  4. Hearty Veal Soup:Coat bones with tomato paste. Roast all in the oven for 1 1/2 hrs, turning continuously.
  5. Place the bones and vegetables in high-sided pot and cover with the port wine and 3 L of water. Add in a little fresh thyme, simmer and reduce for 3 hrs.
  6. Pass into a clean pot and continue to reduce till a hearty soup consistency is achieved.
  7. If the soup is still too liquid, thicken slightly with a touch of cornstarch. Season to taste.