Veal Pate with Sweetbreads
- For preparation
- 300 grams Sweetbread
- For the filling
- 750 grams Veal cutlet
- freshly ground white peppers
- 175 grams Spinach (large leaves)
- 3 shallots
- 2 tsps butter
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- 400 grams mild ham
- 1 egg
- 180 milliliters Whipped cream (at least 30% fat content)
- Pastry flour (for working the dough)
- butter (for the loaf pan)
- egg yolks (for brushing)
- Whipped cream (for brushing)
Soak the sweetbreads in water for at least 2 hours. Meanwhile, for the dough, mix the flour with a little salt, mound up on a work surface and make a well in the center. Beat the egg into the well and distribute the butter in small pieces around the flour. Knead quickly by hand to make a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
Cut the veal cutlets into small cubes, season with salt and pepper and place in the freezer for 40 minutes. Meanwhile, blanch the sweetbreads in boiling salted water, rinse in cold water and let cool for 5 minutes. Rinse and trim the spinach, blanch for 20 seconds, rinse and drain.
Trim the tendons and skins from the sweetbreads and cut into pieces. Wrap in spinach leaves. Peel the shallots and finely chop. Saute in butter until soft, add the herbs, cook briefly then let cool. Coarsely chop the ham. Puree the frozen pieces of meat with the egg and cream in portions and strain through a sieve.
Stir the puree into the shallot mixture along with the herbs and ham pieces and chill again. Grease a loaf pan. Preheat the oven to 180°C (approximately 350°F). Roll out the dough about 5 mm (approximately 1/8 inch) thick on a floured surface. Cut out a cover and then line the loaf pan with the remaining dough.
Pour half of the puree into the prepared pan. Arrange the spinach-wrapped flatbreads over the puree and then top with the rest and spread smooth. Place the dough lid on top of the loaf pan and press the dough together to seal. Whisk the egg yolks with a small amount of cream and brush the dough with the mixture. Cut a small hole in the center of the dough to vent the steam as the pate cooks.
From the remaining dough, cut out small shapes such as petals and decorate the pate with it. Brush the decorations with the egg yolk mixture. Bake in the preheated oven for about 1 hour, until golden brown. Remove from the oven and let cool.
For the Madeira gelatin, soak the gelatin in cold water for 10 minutes. Bring the veal stock and Madeira to a boil and melt the drained gelatin in it. Pour the gelatin into the hole in the top of the pastry. Refrigerate for at least 6 hours to solidify the gelatin. To serve, cut into slices and arrange on plates.