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Ingredients :

• 600 g. of calf milk sweetbread
• 1diced carrot
• 1 medium diced onion
• 1/2 a stick of diced celery
• 1 bay leave
• 1 thyme steam
• 50 ml of white wine
• 5 black pepper corn grains
• 1 L of water to boil the calf sweetbread
• 50 g of Vacherin of Québec cheese to your taste
• 4 slices of Vacherin to cook "au gratin"
• 250 ml of veal stock
• 1/2 French shallot
• 25 ml of white wine
• 1/4 clove of garlic shopped
• 300 g of cabbage cut in julienne and poached
• 300 g of potatoes ratte or other to your taste
• 60 g of butter
• 25 ml of vegetable oil

Preparation :

• Cook the vegetables with the wine, herbs, pepper corn and water for 5 minutes and add calf sweetbread.
• Cook the calf sweetbread slowly for 7 minutes.
• Pressed the calf sweetbread for one hour and remove the membrane.
• Meanwhile, in another cooking pot, sweat the shallot and garlic in the butter, deglaze with white wine.
• Add veal stock and reduce to half.
• Whisk in the 40 g of Vacherin cheese cut in cubes and rectify the seasoning. Keep warm.
• Blend the cabbage julienne in salted boiled water for 5 minutes, reserve.
• Sauté the sliced potatoes ratte in butter until gold and tender, then add the cabbage.
• Add seasoning and keep warm.
• Sauté the calf sweetbread in frying pan with butter and vegetable oil until it becomes crusty.
• Add Vacherin cheese slices, and broil.
• Dress the calf sweetbread on cabbage and potatoes with a dripping of sauce around.

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