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Lentil salad with sweetbreads


Ingredients:4 people
  • lentils
    150g
  • shallots
    80 g
  • kohlrabi
    100 g
  • carrots
    100 g
  • leeks
    100 g
  • butter
    100g
  • aceto balsamico (Italian vinegar)
    2 tablespoons
  • poultry stock
    200 ml
  • sugar
    1 tablespoon
  • salt, ground pepper
  • veal sweetbreads (untrimmed, drain for 1 day)
    600 g
  • clarified butter for cooking
  • salad to garnish
    a few leaves


Preparation:
  • 1


Difficulty:[usr 3]

Soak the lentils in cold water for about two hours, then discard the water.

Peel the shallots, kohlrabi, carrots. Cut into small dice. Clean the leeks, cut them finely too.

In a casserole, brown the shallots in a little butter, add the lentils.

Then add the chicken stock and cook the lentils for 10 minutes. Add the vegetables and cook for another 10 minutes.

Refine the cooked lentils with a little butter and season with sugar, salt, pepper and aceto.

After disgorging them for a day, trim the sweetbreads. Pepper, salt. Brown them in one piece in the clarified butter and finish cooking by putting them in the oven preheated to 150°C for 10 minutes.

Cut the sweetbreads into slices. Mix the lentils with the finely chopped vegetables. Sort, wash and spin the lettuce leaves.

Arrange the lentils on the plates, cover them with slices of veal sweetbreads and garnish with the seasoned salad leaves.

Lentil salad with sweetbreads

Source:The new kitchen for all seasons. Chanteclerc.