Ingredients Jump to Instructions ↓

  1. 3 egg yolks

  2. 2 ounces sugar

  3. 1 1/2 ounces pastry flour , sifted

  4. 1 3/4 cups milk

  5. Vanilla bean

  6. 2 tablespoons fresh butter

  7. 2 tablespoons all-purpose flour

  8. 1 1/2 cups milk, heated

  9. Salt, pepper, nutmeg

  10. 2 veal sweetbreads

  11. 2 sets lambs brains, or veal brains

  12. 1 lemon, juiced

  13. 6 by 1-inch squares vanilla custard , chilled

  14. 4 ounces veronese salami

  15. 3/4 cup bechamel sauce

  16. Flour, egg, and bread crumbs, to coat meat and vanilla custard

Instructions Jump to Ingredients ↑

  1. Beat the yolks until pale. Add sugar and then beat in flour. Warm the milk with the vanilla bean . Remove vanilla bean. Bring milk to a boil and pour over egg mixture. Pour back into saucepan and cook slowly until thickened. Add vanilla essence if necessary. Pour into a rectangular tray with 1-inch sides and chill until firm.

  2. Melt the butter and add flour. Cook roux for 1 minute and then add heated milk to form a smooth sauce. Flavor with salt, pepper and nutmeg . Cook very slowly 20 minutes.

  3. Soak sweetbread and brains in cold water for 1 hour. Drain and place into fresh water to cover and add some lemon juice . Bring slowly to a boil. Remove from the heat and drain. Skin sweetbreads. Preheat deep fryer to 375 degrees F.

  4. Cut sweetbreads and brains into bite size pieces. Cut chilled custard into 1-inch squares. Cut salami into 1/2-inch lengths. Dip sausage into sauce and chill.

  5. Dip all ingredients into flour then egg and finally bread crumbs . Place into the deep fryer basket and allow to cook 4 minutes. Recommended drink: Light dry red wine.


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