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Veal sweetbread vol-au-vent on a plate garnished with fresh parsley
Vivi

Veal Sweetbread Vol-au-Vent

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Veal sweetbread vol-au-vent is a cherished Swiss festive classic: tender veal sweetbreads in a rich, velvety cream sauce with mushrooms, served in crispy puff pastry cases. Elegant, comforting and surprisingly simple to make.
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Prep Time 2 hours 18 minutes
Cook Time 28 minutes
Servings: 2 Personen
Course: Main Course
Cuisine: Swiss
Calories: 1427
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 puff pastry vol-au-vent cases
  • 300 g veal sweetbreads
  • 500 ml Milk enough to soak the sweetbreads
  • 1 tbsp clarified butter
  • 1 tbsp cold butter
  • 1 onion finely diced
  • 4 white button mushrooms sliced
  • 350 ml cream
  • 50 ml white wine
  • 100 ml beef stock
  • 1 tbsp white wine vinegar
  • Salt and freshly ground pepper
  • Fresh parsley to garnish

Equipment

  • 1 Wide frying pan
  • 1 Small saucepan

Method
 

  1. Soak the sweetbreads in milk for 1 hour. Rinse under cold water.
  2. Bring a pan of water to the boil. Add the vinegar and salt, add the sweetbreads and simmer for 20 minutes. Drain, cool and remove all membranes.
  3. Heat the clarified butter in a frying pan. Fry the onion until soft, add the sweetbreads and brown lightly. Deglaze with white wine and reduce briefly.
  4. Add cream, stock and mushrooms. Simmer until the sauce thickens. Stir in the cold butter.
  5. Warm the vol-au-vent cases in the oven at 120 °C / 250 °F for 10 minutes. Fill with the sweetbread mixture and garnish with parsley.

Nutrition

Calories: 1427kcalCarbohydrates: 67gProtein: 22gFat: 121gSaturated Fat: 63gPolyunsaturated Fat: 8gMonounsaturated Fat: 42gTrans Fat: 0.2gCholesterol: 264mgSodium: 630mgPotassium: 833mgFiber: 3gSugar: 22gVitamin A: 3288IUVitamin C: 6mgCalcium: 460mgIron: 3mg

Notes

Ask your butcher specifically for thymus sweetbreads (throat sweetbreads) – they are larger and more tender. The soaking step is essential for a mild, clean flavour. The filling can be prepared a day in advance and reheated gently.

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