Perigord Sweetbreads

March 2010 · 1 minute read
floyd is making sweetbreads
I'm going to cooke you a 3 course meal, using typical perigord ingredients , from the humblest to the most expensive available


  • Sweetbreads
  • Sliced truffles
  • Fresh goose liver (Foie Gras)
  • Butter
  • Chicken stock
  • Red wine
Poach the sweetbreads in hot water and salt until white, press with weight until flat and remove the membrane. Sauté the sweetbreads gently in butter until they are very slightly brown. Add the truffles into the butter.

On a serving plate put slices of foie gras, remove the truffles from the pan and add them to the foie gras, remove also the sweetbreads and place on top of the foie gras.

On the pan toss in a glass of red wine and the chicken stock, let it bubble for few minutes, whisk in a nob of butter and strain over the dish.

Serve with Goat Cheese salad and Vegetables soup