Salad of quails and sweetbreads

Print Friendly, PDF & Email

I have hardly eaten sweetbreads since I stopped at La Cuisine Francaise and I love them when cooked properly!
Salad of sweetbreads and poached quail breasts
Ingredients (8 à 10 person)
1 kg sweetbreads
1 glass white wine
2 tbsp. chopped vegetables (carrot, onion and leek and a bouquet of herbs
olive oil or clarified butter for frying
seasoned flour
4 quails
4 dl chicken stock
3dl duck fat
400 g haricot verts/French beans)
2 bunches of watercress
1 piece of Treviso or radicchio salad
a little balsamic
1 ds Dijon mustard
1 tbsp. sesame oil
5 tbsp. olive oil
salt and pepper
Onion marmalade;(recipe sally Clark)1½ kg onions peeled and cut into thin slices 2 tbsp. salt t1,2 kg sugar6 dl champagne vinegar or white wine vinegar 1 tsp. cloves in a cloth 2½ tsp. cumin seedsMethod:Marmalade;Sprinkle the onions with the salt cover and leave to stand for 1 hour in a cool place, rinse well and pat dry
Place the sugar vinegar and cloves in a flat bottomed pan with thick bottom, bring to the boil stirring well, allow to cook for a few minutes.
Add the onions and the cumin bring to the boil again, then turn down the heat and simmer gently stirring from time to time for approx. 2 hours If you wish to keep the marmalade sterilise the pots well before use and make sure that they are dry before filling
Leave the sweetbreads to soak overnight ion cold water or
Rinse well under a running cold water tap
Place the sweetbreads in a pan with the wine, bouquet and water to cover.
Bring slowly to the boil, reduce the heat and allow to cook slowly(poach) for 15 to 20 minutes.
Leave to cool slightly then press between to plates.
Carefully remove the skin
Remove the breasts from the quails, cut of the legs and sprinkle them with salt leave anew minutes to stand.
Poach the quail breasts in the warm chicken stock for 10 minutes turn off the heat and leave to stand.
Cook the legs very slowly in the duck fat for 30 minutes.
Cut the ends of the haricot vert of. Cook in boiling salted water until still with a bite, Place in a colander and place in cold water or under a running cold tap to stop the cooking process and to thus keep the colour
Drain well and toss in a little of the dressing
To make the dressing, place the balsamic vinegar and the mustard in a small deep bowl, gradually beat in the oil, season well with salt and pepper
Dip de sweetbreads in the seasoned flour just before frying. Fry on both sides golden brown in the oil or clarified butter, set aside
Mix the two salads together, make the leaves smaller by tearing carefully, toss in the rest of the dressing with a little extra oil.
Divide the haricot vert over the plates followed by the quail breasts and legs and the sweetbreads. Serve with the onion marmalade

Comments Off on Salad of quails and sweetbreads