Soak the sweetbreads in cold water for at least 1 hour. Then blanch in boiling hot salted water with an onion as well as the herb bundle for 20 minutes. Rinse with cold water, skin, clean and dry. Skim a mug of the cooking juices and set aside.
Saute very finely chopped shallots in 2 tablespoons butter until translucent and add sweetbreads. Once the sweetbreads are firm but not golden brown, season with salt, season with pepper and steam at a very low temperature for 20 min with the lid closed. Extinguish with the Calvados, Madeira, fresh cream and a few spoonfuls of cooking stock, bring to the boil, remove from the heat and simmer for 10 min. Remove the sweetbreads from the sauce and keep warm. Melt the maizena (cornstarch) in water and stir into the sauce by the spoonful, whisking each time until the sauce is creamy. Season to taste, add sweetbreads to the sauce one more time and steam for a few min with the lid closed at a very low temperature.
Remove the core of the apples, do not peel and cut into 1 cm thick slices. Steam apple slices in butter until soft.
Pour the sauce through a liquid softener.
– Country : France – Region : Normandy – Wine : Pouilly-Fuisse – Wine : Sulzfelder Weissburgunder – Takes approx. : 01 h 20 min – Cooking time : 40 min – Prep. t. : 40 min – Difficulty : Complicated – Price : Expensive
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