Sweetbread and Tongue Ragout in Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 45.3 g | (46 %) | ||
| Fat | 56.69 g | (49 %) | ||
| Carbohydrates | 30.76 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.37 g | (5 %) |
| Vitamin A | 511.32 mg | (63,915 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.36 mg | (103 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 73.15 μg | (24 %) | ||
| Pantothenic acid | 1.52 mg | (25 %) | ||
| Biotin | 5.43 μg | (12 %) | ||
| Vitamin B₁₂ | 7.89 μg | (263 %) | ||
| Vitamin C | 17.27 mg | (18 %) | ||
| Potassium | 404.09 mg | (10 %) | ||
| Calcium | 75.96 mg | (8 %) | ||
| Magnesium | 43.42 mg | (14 %) | ||
| Iron | 5.02 mg | (33 %) | ||
| Iodine | 19.24 μg | (10 %) | ||
| Zinc | 6.55 mg | (82 %) | ||
| Saturated fatty acids | 24.94 g | |||
| Cholesterol | 554.73 mg |
Ingredients
- Ingredients
- ½ Sweetbread
- 1 small veal tongue
- salt
- ½ onion
- 50 grams Leeks
- 60 grams carrots
- 150 grams button Mushroom
- 3 Tbsps butter
- freshly ground peppers
- 1 Tbsp Pastry flour
- 500 milliliters Beef broth (or veal stock)
- 4 Puff pastry
- 2 egg yolks
- sugar
- lemon juice
- Worcestershire sauce
- 3 Tbsps white wine
- 150 milliliters Whipped cream
- fresh Fresh herbs (for garnish; z. B. basil, dill, parsley)
Preparation steps
Step 1:
Soak the sweetbreads in water. Rinse the veal tongue and cook in a pot of boiling salted water until tender, about 1 hour. Drain and peel.
Step 2:
Peel the halved onion and tie it together with a piece of leek and a piece of peeled carrot. Place in a saucepan with the sweetbreads and water to cover and blanch in gently boiling water for 1 hour. Drain.
Step 3:
Remove the skin and tendons from the sweetbreads.
Step 4:
Cut the tongue and sweetbreads into 1 cm (approximately 3/8-inch) cubes.
Clean and slice the mushrooms. Heat 1 tablespoon butter in a skillet and saute the mushrooms until tender, about 10 minutes, season with salt and pepper.
Step 5:
Preheat the oven to 100°C (approximately 212°F) convection.
Melt 2 tablespoons butter in a large pan, sprinkle with the flour and saute briefly. Pour in the broth and any mushroom liquid that remains in the skillet and simmer over low heat 10 minutes. Place the puff pastry shells in the oven to warm for about 5 minutes.
Stir the tongue, sweetbreads and mushrooms into the broth. Whisk the yolks in a small bowl and whisk in a little of the hot broth. Then whisk the yolk mixture into the pot, whisking until lightly thickened. Stir in the white wine and season with salt, sugar, lemon juice and a dash of Worcestershire sauce. Stir in thee cream stir.
Step 6:
Spoon the ragout into the pastry shells and serve garnished with fresh herbs.
