Braised Veal Cheeks with Veal Croustillant

A delicious mushroom dish for any occasion!

Pepper from the mill Remove fat and tendons from veal cheeks, season with salt and pepper. Remove peel from carrots, celery and shallots and cut roughly into cubes. Heat oil in a roasting pan. Sear veal cheeks briefly on all sides. Pour off oil, add vegetable cubes and spices, sauté for 10 minutes at 200 °C. Stir frequently. Stir frequently. Add paradeis pulp, sauté for 10 min. Extinguish with Madeira and wine. Boil liquid almost completely. Fill up with veal stock and simmer with lid on for about 90 minutes. Remove veal cheeks, strain sauce through a sieve. Bring to the boil again, degrease, season with salt and pepper. Pour one third of the sauce over the veal cheeks.

For the veal farce, cut well chilled veal loin meat into cubes, season with salt and season with pepper, blend finely in a hand mixer. First add the egg white, then gradually the whipped cream. Blend until a nice, homogeneous farce is obtained. Spread the farce through a fine hair sieve. Foam butter in a small frying pan.

Add finely diced truffles and sauté, stirring, for 30 seconds. Stir the truffles into the farce.

For the croustillant, skin sweetbreads and soak for 6 hours. Boil light veal stock with white wine. Season stock lightly with salt, add sweetbreads, boil once and simmer for 15 min. Remove from heat and cool, cut sweetbreads into small cubes.

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