Filed under:
Markus Glocker's English Pea Soup with Sweetbreads at Bâtard
-
-
The ingredients:
(top row from left) veal stock, quick mixing flour, mache, fresh peas.
(middle row from left) vegetable stock, raw veal sweetbreads, poached veal sweetbreads, crème fraîche, English peas, mint.
(bottom row from left) pea pur -
English peas.
-
Vegetable stock.
-
Mint.
-
Blitz.
-
-
Veal sweetbreads are poached in veal stock.
-
Portioning the poached sweetbreads.
-
-
After a dusting of flour, the sweetbreads are sautéed.
-
Butter, garlic, and thyme are added to the pan and chef Glocker bastes the sweetbreads.
-
-
-
-
Salsify.
-
-
Olive oil.
-
The soup is served table side to insure that the sweetbreads are crispy.
-
