Stuffed Marrow Bone | Morel Mushrooms Crispy Sweetbreads & Baby White Asparagus

 

Serves 4

 

Ingredients:

• 4 veal marrow bones cut into 5 inches each

• 5 oz. fresh morel mushrooms

• 12 baby white asparagus

• 12 oz. sweetbreads

• 3 oz. veal demi-glace

• 1 oz shallots, chopped

• 4 oz. heavy cream

• 3 oz. butter

• 2 oz. flour

 

Preparation:

• Blanch sweetbreads and marrow bone in a court bouillon for 15 minutes. Reserve.

• Take out the marrow from the bones and reserve.

• Wash the bones in clean water.

• Blanch baby asparagus in salted boiling water and refresh in iced water. Drain and reserve.

• 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.

• 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:

• Warm the baby white asparagus. Put the clean, reheated marrow bone in the middle of the plate. 

• Fill the marrow bone with the creamy morel mushroom, add the asparagus. Arrange the sautéed sweetbreads and reduced demi-glace around the marrow bone.

• Garnish with herbs and add salt and pepper to taste.

 

 

Cheers!