Roasted Veal Sweetbreads, Cockles, Cauliflower Cous-Cous And Girolles

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
2051
FAT
540%
CHOL
299%
SOD
186%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

400 g of veal sweetbreads, run under cold water for 1 hour and membrane removed

50 ml of grapeseed oil

175 g of butter

salt

white pepper

500 g of cockles

25 g of shallots

1 sprig of thyme

10 ml of olive oil

60 ml of white wine

10 g of Ultratex

30 g of cauliflower, grated

8 g of butter

pepper

30 g of girolles mushrooms, trimmed and lightly washed

10 g of butter

400 g of cauliflower florets, trimmed

6 g of salt

1 kg of veal shoulder, diced

125 ml of grapeseed oil

250 g of butter

200 ml of white wine, reduced to 70ml

400 ml of brown Chicken stock

400 ml of white Chicken stock

500 g of mushrooms, finely sliced

40 g of butter

70 g of shallots, finely sliced

90 g of grated Parmesan

200 ml of water

125 g of Parmesan

8 g of Ultratex

1 handful of purslane

1 cauliflower, raw and finely sliced

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