Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage) Recipe
Servings: 6
Ingredients
- 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
Directions
- In warm pan, saute/fry the pancetta, leek, morel mushrooms and finally the artichokes and place in the bottom of 6 coffee c..
- 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.
- 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.
- Hearty Veal Soup:Coat bones with tomato paste. Roast all in the oven for 1 1/2 hrs, turning continuously.
- 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.
- Pass into a clean pot and continue to reduce till a hearty soup consistency is achieved.
- If the soup is still too liquid, thicken slightly with a touch of cornstarch. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 19 | 17% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 283mg | 12% |
| Potassium 305mg | 9% |
| Total Carbs 18.2g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.96g | 2% |
| Protein 4.61g | 7% |
