Pie of veal poulet and veal sweetbreads

Name: Pie of veal poulet and veal sweetbreads
Ingredients: 2 Cream; 1 Coarse mustard; 1.5 veal stock; 300 g Flour; 250 g Butter; veal stew meat; sweetbread; Bouquet garni; Pepper and salt; Panko; Nutmeg

We created a number of contemporary variations of pie. For example, this one, with various preparations of veal.

Ingredients

2Cream

1Coarse mustard

1.5veal stock

300gFlour

250gButter

veal stew meat

sweetbread

Bouquet garni

Pepper and salt

Panko

Nutmeg

Preparation

Sear the meat. Add the bouquet garni and sauté. Pour in 2 liters of cold water and bring to a simmer.
When the meat is cooked, let the broth cool with the meat in it. Remove the meat and strain the broth.
Set aside 1.5 liters of the broth.
Melt the butter in a pan and let it foam well. Add the flour and stir until a smooth mixture forms. Let the roux cook for about 3 minutes.
Add the broth in four parts, stirring well each time.
Add the cream, the meat, and the coarse mustard, and season to taste.
Poach the sweetbreads in a court bouillon, let cool, remove the membranes, and cut to the desired size.
Dredge in flour, then in egg, and finally in panko. Fry in oil at 180°C.