Calf's Sweetbreads in a Truffle Sauce
PARIS, 17 October 2006 —A recipe by Jean-Michel Bédier, formerly at Le Chiberta
restaurant in Paris, from the book by Pierre-Jean and Jacques
Pebeyre, Le Grand Livre de la Truffe
6 - 7 ozs of Calf's Sweetbreads per person
1 whole Celeriac
4 1/2 ozs Butter
1 Shallot finely chopped
tblspoons dry Sherry
1 tblspoon white Wine
Sprigs of Chervil
from the mill
For the Truffle sauce:
1 1/2 oz (40 g) tin of Truffles
Shallot finely chopped
2 fl oz Truffle juice (this is available
from the best specialist food stores)
1 tblspoon dry Sherry
fl oz natural "jus" from a roast fowl or roast of veal
Livre de la Truffe
by Pierre-Jean and Jacques
Hardback: 160 pages, Illustrated
Robert Laffont, Paris
(27 October 1987)
a new or used copy can command much more on the web.
- Begin with the Truffle sauce:
Coarsely chop the
truffles. Put the shallot in a saucepan with 1/2 oz of butter. As
soon as the shallot starts to become transluscent add the chopped
truffles. Cover and allow to simmer for 2 minutes. Then add the
truffle juice, the Sherry and the "jus" from the roast.
Cook gently for 10 minutes then blend for some time until you have
obtained a thick creamy sauce. Allow to settle for a while before
removing the overlying froth. Set aside and start preparing the
- Preparation of the sweetbreads:
sweetbreads thoroughly for some time under running water, then place
them in a pan of cold slightly-vinegared water and bring to the
boil. Allow to cook for 30 seconds once the water starts to boil
then cool immediately in very cold water. Remove the fine membrane
surrounding the sweetbreads, then cut each portion into four equal
Peel the celeriac. Cut into 1/2 inch slices, then
repeat the operation at 90° so as to obtain square "fingers"
which are 1/2 in x 1/2 in. You will need 4 per person. Square off
the ends so as to obtain 4 "fingers" per plate of about 3
inches in length (see presentation photo). Place the celery "fingers"
in a saucepan with a little lemon juice and 1/2 oz of butter, adding
simply sufficient water to cover. Cook gently for 6 minutes. Drain.
Then place in a saucepan with 1 oz butter and golden gently.
Withdraw from heat and keep warm.
Blanch the brocoli
spears for a few seconds in boiling salted water, then cool them off
immediately in very cold water. These will need to be reheated at
the last moment for a few seconds in boiling water.
- Using 3/4 oz butter and a tblspoon groundnut oil, sauté
the sweetbread pieces over a high heat. As soon as they are nicely
browned reduce the heat and cook gently for a further 5 minutes. Set
aside and keep warm. Remove the fat from the pan, and start afresh
with a knob of butter and a chopped shallot. Cook for 15 seconds,
then deglaze with 2 tblspoons of dry Sherry and 1 tblspoon white
wine. Reduce by 2/3s. Strain and add to the truffle sauce. Heat the
sauce until it reaches the boil, then remove from heat and add 2 oz
of butter, blending thoroughly. Taste and adjust the seasoning if
Place the celery "fingers"
to form a cross on each plate and interspace with the sweetbreads.
Garnish with a brocoli spear in the centre and decorate with a few
sprigs of chervil. (See photo for presentation).
A Recipe by Jean-Michel Bédier, formerly at Le Chiberta
restaurant in Paris,
from the book by Pierre-Jean and Jacques
Pebeyre, Le Grand Livre de la Truffe, published Daniel
Briand - Robert Laffont, Paris. (in French only).
160 pages -
richly illustrated with photographs by Margaret Skinner et Georges
Veron - of starters, single course dishes, traditional and modern
recipes blending the subtle flavours of the truffle with a wide array
of shellfish, crustaceans, meats, vegetables and eggs by a great team
of France's leading chefs.Even if you have only schoolboy French, but
enjoy reading recipe books, the sheer pleasure of these recipes will
help you along. Texts are clear, easy to follow and full of useful
Pierre-Jean and Jacques Pebeyre, who are among France's
leading truffle specialists, also provide plenty of interesting
back-ground information on when, where and how truffles are found,
marketed and preserved. A "must" in any household where good
food is a priority.
Restaurant Le Chiberta
Tel : 01 53 53 42
Fax : 01 45 62 85 08