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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pan-fried sweetbreads and sautéd cèpes with sarriette and a light veal jus – by Marcus Wareing

11 September 2006
Pan-fried sweetbreads and sautéd cèpes with sarriette and a light veal jus – by Marcus Wareing

INGREDIENTS

(serves four)

4 whole sweetbreads
200ml olive oil
2tbs mixed spices
Salt and pepper
450g cèpes diced
Knob of butter
6 sprigs sarriette
2 sticks salsify cut into small batons and sautéd with a touch of chicken stock
4 baby leeks blanched
250ml veal jus

METHOD

Wash the sweetbreads in cold running water until all the blood is removed and dry them. Trim to the size required removing any membrane and marinate in the olive oil for 24 hours. Remove season with the spices salt and pepper and slowly pan-fry in olive oil until golden brown.

Sauté the cèpes in butter season with salt and pepper and finish with sarriette leaves. Re-heat the salsify and baby leeks. Reduce the veal jus to sauce consistency and season to taste.

To assemble place the cèpes in the centre of the plate with the caramelised sweetbreads on top. Arrange the garnish and sauce the plate. Garnish with slices of black truffle.

Marcus Wareing

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