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   BACK TO HOLIDAY DINNER 2008
Chef Daisley Gordon of Campagne – Seattle, WA
Chef Daisley Gordon
Campagne
86 Pine Street
Seattle, WA
(206) 728-2800

Café Campagne
1600 Post Alley at Pine
Seattle, WA 98101
+ Click image to enlarge

Veal Sweetbreads with Curry Carrots and Butter Lettuce Cream
Executive Chef Daisley Gordon of Campagne – Seattle, WA
Adapted by StarChefs.com
November 2008
Yield: 4 servings


INGREDIENTS
Sweetbreads:
4 5-ounce sweetbread portions
1 gallon milk
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrots
Sea salt
Black pepper
4 tablespoons clarified butter
4 tablespoons butter

Curry Carrots:
2 teaspoons butter
1 teaspoon Madras curry
2 pounds carrots, roll cut
Water
1 teaspoon butter
Salt and pepper
Lemon juice

Lettuce Cream:
1 tablespoon olive oil
1 head butter lettuce, core removed
2 cups heavy cream
Sea salt
Black pepper

METHOD
For the Sweetbreads:
Rinse under running water until all traces of blood have disappeared. Gently poach in milk with mirepoix until sweetbreads reach the firmness of rare meat, approximately 10 to 15 minutes. Remove from milk and cool completely. Season sweetbreads, heat clarified butter, and brown the sweetbreads evenly on all sides. When all pieces are evenly golden brown and heated through, drain the clarified butter. Add whole butter and continue to baste over heat while turning the sweetbreads on all sides until the butter has foamed and begun to turn brown.

For the Curry Carrots:
Melt 1 teaspoon of butter, add Madras curry, and heat until aromatic. Add carrots and toss for one minute. Add enough water to just cover carrots, bring to a boil, and lower to simmer until carrots are tender. Remove with a slotted spoon and hold on a plate. Reduce the cooking liquid to a glaze and return carrots to pan. Add butter and toss with carrots and glaze. Season and add lemon juice as needed.

For the Lettuce Cream:
Sweat lettuce in olive oil until it just begins to wilt. Add heavy cream and bring to boil. Remove from heat when lettuce is bright green, transfer to blender, and puree. Season and reserve warm.

To Assemble and Serve:
Ladle lettuce cream into a shallow bowl, and place a portion of carrots in the center. Top carrots with a portion of sweetbread.

Wine Pairing:
Domaine Saint Nicolas Cuvee Jacques, Fiefs Vendeens, Loire Valley, France, 2004

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