Braised Calf Sweetbreads with Truffle & Morel Sauce
Valette
An alliance between three of the most noble French specialities: calf sweetbreads, morels and truffle jus, for a truly exceptional dish...
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Delicatessen
Valette
Heat gently in a bain-marie. Put the sweetbreads onto your plate, then pour over the truffle and morel sauce. Serve with toasted bread.
The sweetbreads are also delicious served in vol-au-vents wrapped in puff pastry.
Calf sweetbreads 55%, morel mushrooms 6%, cream, duck foie gras, truffle jus, flavouring, corn starch, Madeira, Port, salt, milk proteins, lactose, tomato purée, herbs, pepper.
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