Vegetable-Stuffed Loin Of Veal With Sweetbreads

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
730
FAT
90%
CHOL
179%
SOD
106%

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Ingredients for 10 servings

4 lb veal sweetbreads

1 tablespoon plus 1 teaspoon salt

1/2 cup shelled pistachios (not dyed red; 2 oz)

1 tablespoon olive oil

5 tablespoons unsalted butter

2 oz thinly sliced lean pancetta, chopped

1 medium onion, finely chopped

1 medium carrot, cut into 1/4-inch dice

1/2 celery rib, cut into 1/4-inch dice

1 large garlic clove, chopped

1 Turkish or 1/2 California bay leaf

1 (3-inch) fresh thyme sprig

1 cup medium-dry Sherry

1 cup veal demi-glace

1 cup water

3/4 teaspoon black pepper

6 oz spinach, coarse stems discarded (4 cups)

3/8 teaspoon freshly grated nutmeg

4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane

2 tablespoons vegetable oil

Special equipment: 3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

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