Sweetbread Croquettes

Ingredients

• 400 gkalbsbry
• 60 gShallot
• 30 gSardelle
• 60 gButter
• 80 gWhite bread
• 60 gBreadcrumbs
• 3 pcsEgg
• 100 mlMilk
• 50 mlWhite wine
• 8 gSalt
• 1 gNutmeg
• 1 gPepper
• 10 gParsley

Instructions

1. 1

   Preparation

   • Rinse veal sweetbreads under cold water. Blanch in lightly salted water for 5–8 minutes, then cool in ice water.
   • Remove membranes and connective tissue, pat dry and finely chop.
   • Peel and finely dice shallots, chop parsley. Roughly chop anchovy fillets.
2. 2

   Make the mixture

   • Melt 40 g butter in a large pan over medium heat. Sweat the shallots until translucent, add anchovies and cook briefly until they dissolve.
   • Add the finely chopped sweetbreads and sauté briefly, deglaze with 50 ml dry white wine and reduce.
   • Stir in 100 ml milk and 80 g grated white bread crumbs. Season with 2–3 eggs, salt, grated nutmeg and pepper.
   • Cook over low heat, stirring constantly, until the mixture thickens and becomes firm but still moldable. Remove from heat and cool.
   • Cover and chill at least 2 hours, preferably overnight.
3. 3

   Shape and fry

   • Shape the chilled mixture into oblong croquettes.
   • Coat evenly in 60 g breadcrumbs or rusk crumbs, pressing lightly.
   • Heat 20 g butter in a pan and fry the croquettes in batches until golden brown all over (about 3–4 minutes per side).
   • Drain briefly on paper, sprinkle with chopped parsley and serve hot.