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Rose Veal " Blanquette with Boursin & SweetbreadNostalgia Restaurant - Rose Veal " Blanquette with Boursin & Sweetbread accompanied by Ivicevich Chardonnay![]() 800g Diced Rose Veal (Shoulder is Recommended) 250g Veal Sweetbread rinsed, cleaned, poached for 5 minutes & denerved. 100g Diced pancetta 2.5L chicken Stock 1 Block of Boursin cheese (150g) 25g diced butter 20g Plain flour 150g Baby Onion peeled, halved & lightly poached 150g Baby carrot peeled & lightly poached 50g Broad Beans shelled 12 Asparagus lightly pached 300mL Fresh cream In a large saucepan bring the chicken stock to a simmer and poach the veal for an hour or until tender. Once tender, drain the veal & braising liquor keeping both of them. In a large Saucepan melt the butter & gently sweat the pancetta without giving it any colour. Add the prepared sweetbread and sweat for an extra 3 minutes. Add flour to form a roux, slowly add the braising liquor until a smooth consistency is achieved. Add the braised veal back, as well as the baby onions & carrots. Bring to the simmer again then add half the Boursin & the cream. Mix until the cheese is absorbed. Warm up the asparagus & road beans through the sauce. Serve on a warm plate, finish by sprinkling the remaining cheese on top of the dish. Enjoy with a glass of West Brook Ivicevich Chardonnay. |