- 6
Ingredients
- 2 veal sweetbreads
- 3 ounces truffles
- 8 tablespoons sweet butter
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- Salt
- finely ground pepper
- 1 cup dry white wine
- ¼ cup Port wine
- ½ cup Madeira
- 1 bay leaf
- Sprig or ¼ teaspoon thyme
- 2 or 3 sprigs of parsley
- ½ pound fat pork meat
- ½ pound veal
- 4 ounces cooked ham
- 1 tablespoon pâté de foie gras
- 1 egg
- ½ pound bacon slices
- 2 cups White Veal Stock
- 4 tablespoons Port wine
Preparation
Step 1
Cover the sweetbreads with cold water and let them stand for several hours. Drain and cover them with salted water. Bring to a boil over medium heat and cook gently for 15 minutes. Drain and plunge immediately into cold water.
When they are cold, drain and trim away all the gristle and other tough parts. Stud them with the truffles. Arrange on a flat platter and press them under a weighted board or heavy plate for 24 hours.
Heat the butter in a casserole. Add the carrots, onion, shallots and garlic. Season with salt and pepper. Add the 4 sweetbreads and sauté without letting them take on any color. Add the white wine, Port, Madeira, bay leaf, thyme and parsley. Cover and cook over low heat for 40 minutes.
Remove the sweetbreads and reserve. Reduce the cooking liquid by three-quarters, sieve it and reserve.
Mix the pork, veal, ham, cream, foie gras and egg together. Season with salt and pepper.
Line a terrine or casserole with bacon. Put a layer of the stuffing on the bottom. Slice the sweetbreads and make a layer of them. Put 1 slice of bacon on each layer of stuffing and pour a little of the reserved cooking liquid on each layer of sweetbreads. Continue in this way until all the ingredients are used up, finishing with stuffing and any remaining slices of bacon. Cover with foil and then with the lid of the terrine or casserole. Put in a baking pan of water and cook in a 300° oven for 1½ hours.
Remove the lid, weight the surface and, when it is almost cold, pour on it a good meat jelly made by reducing 2 cups of veal stock with the Port wine to 1 cup.