Difficulty: 2
As an experienced chef, I recommend starting with pristine veal sweetbreads. If not pre-trimmed by your butcher, rinse them under cold running water. Place in a saucepan, cover with cold water, and bring to a gentle simmer over low heat. Once boiling, blanch for 2 minutes, then transfer to a bowl of ice water to halt cooking and firm them up.
Melt 60 g of butter in a sauté pan over low heat. Add the sweetbreads and finely chopped gray shallots. If preparing from raw, pat dry, trim off fat and membranes now. Sauté gently for 10 minutes, turning occasionally to avoid browning or burning the butter. Season with salt and pepper, cover, and simmer for 20 minutes to ensure tenderness.
Meanwhile, dissolve the cornflour in the cream. Uncover the pan, remove the sweetbreads with a slotted spoon, and set aside on a plate.
Prepare the apples: Quarter the large pippin apples, halve each quarter, peel, core, and remove seeds. In a skillet, melt the remaining butter over medium heat and sauté the apple slices until golden on both sides. Transfer to four warmed plates (keep warm in a low oven).
Slice the sweetbreads into 1.5 cm thick pieces and arrange over the apples.
Reduce the sauce by one-quarter over high heat for 1 minute. Strain through a fine sieve and pour over the sweetbreads. Serve immediately for optimal flavor and texture.
Source: C.I.D.I.L
