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Jean Ramet's Suggestion
Calf Sweetbread Braised with Sauternes

Serving Size: 2

Sweetbread	6
Carrots	500	g
Onions	200	g
Head of celery	1
Button mushrooms	500	g
Head of garlic	1
Sauternes (sweet white wine)	1/2	l
Veal stock	3/4	l
Goose liver mousse (foie gras)	1	soupspoon
Bunch of herbs (thyme, bay leaves, parsley)
Salt, pepper
400 g Cooked vegetable garnish with:
• Celery	100	g
• Button mushrooms	100	g
• Carrots	200	g

Preparation:

-In a large frying pan with 10 cl of oil, cook the carrots and onions until soft and then add the sweetbread with seasoning and allow them to brown, with a bunch of herbs.
- Deglaze with some Sauternes wine and veal stock.
- Add the herbs and the head of garlic, cut in halves.
- Cover and leave to bake in the oven (20-25 minutes, depending on the size of the sweetbread)
- Remove them from the oven and peel.
- Put the juice through a small strainer and set aside.

The sauce :
- Heat 1/4 liter of Sauternes and add vegetables juice.
- Reduce to 3/4 of the volume.
- Add the cream and heat until the sauce turn onto a smooth and creamy texture.
- Remove from heat, and mix with the goose liver mousse.
- Add a drop of truffle oil, and re-season the mixture.
- Add cooked vegetables and top the sweetbreads with the sauce.
- Sprinkle with chervil and serve.

Our Wine Expert's suggestion:

- Chateau Forts de Latour, Pauillac
- Chateau Pontet Canet, Pauillac
- Chateau Mouton Rothschild, Pauillac
- Chateau Pichon Longueville Comtesse de Lalande, Pauillac

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