Veal medallion with Sauté sweet breads, broad beans, Madeira foam
191
1 Portion
| 1 | Veal topside medallion | 100 g |
| 2 | veal sweet bread | ½ |
| 3 | broad beans | 50 g |
| 4 | butter | 50 g |
| 5 | parsley chopped | 5 g |
| 6 | water | 200 ml |
| 7 | ¼ | onion |
| 8 | ¼ | carrot |
| 9 | white vinegar | 1 Tb |
| 10 | peppercorns | 2 |
| 11 | bay leaf | 1 |
| 12 | Madeira wine. | 125 ml |
| 13 | Veal jus | 125 ml |
| 14 | xanthium gum (usually added in a 0.2% to 0.8% ratio, depending on the density of foam desired) | 2% |
1. Make court bouillon and poach veal sweetbread for 3 minutes, cool and peel as directed ready for pan frying
2. Truss veal medallion as directed and store ready to cook
3. Reduce Madeira until mirror stage
4. Add in veal jus and reduce to desired consistency
5. Remove from the heat and weigh liquid, add in 2% xanthium gum and blitz to achieve the foam
6. Panfry veal until medium rare, remove from pan and rest 5 minutes
7. In the same pan add in the sweet breads, butter and cook for 2 minutes to gain golden colour
8. Reduce heat and warm broad beans through, fold through parsley and serve with veal and madeira foam
9. Serve immediately over the veal