– 45 g (3 tbsp.) butter
– 600 g veal sweetbreads made into 4 poached and cleaned palms
– 2 shallots
– 60 ml (¼ cup) Fire Cider
– 180 ml (¾ cup) 35% cream
– 30 ml (2 tbsp.) Dijon mustard
– salt and pepper
In a saucepan, bring the butter to a foam and roast the sweetbreads over medium heat, until they turn to a nice colour. Remove and set aside. Add the shallots and cook to brown. Deglaze with cider and then cream.
Add the mustard and season to taste. Strain to remove the shallots and return to skillet. Top with the sweetbreads palms and heatt gently over low heat for 3 minutes, basting the palms with sauce. Serve with seasonal vegetables.