Softly cooked veal sweetbread, duxelles and foam of cèpes


  • Veal sweetbread
  • Goose fat
  • Flour
  • Starch
  • Cèpes
  • Oil
  • Shallot
  • Milk
  • Sucro
  • Balsamic
  • Tahoon® Cress
  • Kikuna® Leaves


Softly cooked veal sweetbreads, duxelles and foam of cèpes, balsamic, Tahoon® Cress and Kikuna® Leaves

Blanch sweetbreads briefly and rinse cold, then peel off the membranes, season well with salt and pepper. Then cook sous-vide for 20 minutes with some goose fat. Bring sweetbreads through the flour with a little bit of starch. Then bake crispy.

Cut the cèpes into brunoise, set in oil with a chopped shallot. Cook well, season with salt and pepper.

Infuse dried cèpes in milk just below the boiling point. Season with salt and pepper. Then add a little Sucro and foam.

Dress this on a plate and finish with Tahoon Cress and Kikuna Leaves.

Source: JRE Jamsessie 14 November 2011 - Restaurant de Swarte Ruijter

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