This white offal of veal is little known compared to sweetbreads or kidneys, but we take advantage of it in a tasty way. It is the membrane that envelops the intestines, and it is always sold pre-cooked. Choose it firm and white.
Difficulty:[usr 2]
Peel and chop the onions. Melt the butter in a pan and add the onions. Leave to melt gently while stirring, then dust with flour (about 15 g) and stir for another two minutes. Moisten with 10 cl of broth and a tablespoon of vinegar. stir for two minutes, salt and pepper. Finally add two tablespoons of chopped parsley.
Remove the pan from the heat and add the eggs one at a time, mixing well. Pour this mixture into a shallow deep dish. Cut the veal strawberries into regular pieces and coat them one by one in this thick sauce, then arrange them in a gratin dish. Pour the rest of the broth on top and cover with aluminum foil.
Bake in the oven at 210°C for 30 to 35 minutes, then remove the paper and dust the top with the rest of the grated cheese mixed with the breadcrumbs. Season with pepper and brown under the broiler for just 10 minutes. Serve in the dish, very hot.
Source:Les Cuisines Régionales de France. Alsace. Editions du Fanal.
