Stuffed Marrow Bone | Morel Mushrooms Crispy Sweetbreads & Baby White Asparagus
Serves 4
Ingredients:
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4 veal marrow bones cut into 5 inches each
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5 oz. fresh morel mushrooms
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12 baby white asparagus
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12 oz. sweetbreads
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3 oz. veal demi-glace
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1 oz shallots, chopped
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4 oz. heavy cream
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3 oz. butter
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2 oz. flour
Preparation:
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Blanch sweetbreads and marrow bone in a court bouillon for 15 minutes. Reserve.
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Take out the marrow from the bones and reserve.
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Wash the bones in clean water.
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Blanch baby asparagus in salted boiling water and refresh in iced water. Drain and reserve.
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Clean and wash the morel mushrooms, then sauté them in 1 ounce butter and the chopped shallot until mushrooms release all water. Add the marrow and the heavy cream; reduce until consistency is creamy; check for seasoning.
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Cut the veal sweetbreads into big cubes (3 per person) and coat them in the flour. Sauté the sweetbreads in 1oz. butter until golden brown. Deglaze with the veal demi-glace and reduce until consistency is syrupy; check for seasoning and add the rest of the butter.
Presentation:
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Warm the baby white asparagus. Put the clean, reheated marrow bone in the middle of the plate.
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Fill the marrow bone with the creamy morel mushroom, add the asparagus. Arrange the sautéed sweetbreads and reduced demi-glace around the marrow bone.
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Garnish with herbs and add salt and pepper to taste.
Cheers!


