Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn https://www.metro.ca/userfiles/image/recipes/Pot-feu-ris-Veau-grain-Quebec-braises-cidre-glace-Domaine-Pinacle-façon-auberge-St-Amour-4602.jpg PT1H00M PT55M PT1H55M
Soak the sweetbreads submerged in ice water overnight in the refrigerator. The court-bouillon can also be prepared the day before. In a stock pot, sweat the minced vegetables in olive oil, but do not brown. Season vegetables and add herbs and the white wine. Add water to the three-quarter mark and simmer for 15 minutes. Remove nerve fibre from the sweetbreads along with any fat covering the membrane. Poach in the court-bouillon for 20 minutes. Drain sweetbreads and place them weighted down in the refrigerator for a few hours. Poach the vegetables in the court-bouillon and remove while still somewhat undercooked. They will continue to cook when they are reheated. Preheat oven to 220°C (425°F). Cut the sweetbreads into cutlets, dredge them in flower then sear in very hot skillet. Add the minced shallots, and quickly deglaze with ice cider. Reduce by half. Add the veal stock, bring to boil and place in oven. Cook for 20 minutes basting the sweetbreads a few times with the cooking juices. Transfer sweetbreads to a serving platter and keep warm. Reheat the vegetables in the court-bouillon and arrange them around the sweetbreads on the platter. Reduce the sauce, thickening it with a knob of butter. Coat the sweetbreads and serve.
4
2 1/2 lb (1 kg) veal sweetbreads 2 green onions, minced 2 cups (500 mL) veal stock 1/4 cup (125 g) butter flour 4 potatoes, peeled and quartered 4 leeks, white section only, cut length-wise and tied in a bundle 4 carrots, diced 12 brussel sprouts 1/2 lb (225 g) yellow and green beans
Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn

Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn

Rate this recipe
0 Vote
4
Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn
1:00
Preparation
0:55
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 1/2 lb
    (1 kg)
    veal sweetbreads
  • 2
    green onions, minced
  • 2 cups
    (500 mL)
    veal stock
    You might like:

    Flyer Deals  (2)
    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

    $1.99 ea

    900 ml SELECTED VARIETIES

    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ml - 1 L SELECTED VARIETIES

  • 1/4 cup
    (125 g)
    butter

  • flour
  • 4
    potatoes, peeled and quartered
    You might like:

    Flyer Deals  (2)
    BAKING POTATOES

    BAKING POTATOES

    2 for $5.00

    3 PK PRODUCT OF U.S.A., No. 1 GRADE

    SWEET POTATOES

    SWEET POTATOES

    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

  • 4
    leeks, white section only, cut length-wise and tied in a bundle
  • 4
    carrots, diced
    You might like:

    Flyer Deal  (1)
    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 12
    brussel sprouts
  • 1/2 lb
    (225 g)
    yellow and green beans
    You might like:

    Flyer Deal  (1)
    GREEN BEANS

    GREEN BEANS

    $3.49 ea.

    340 g PRODUCT OF U.S.A.

  • 2
    celery
  • 1
    onion
    You might like:

    Flyer Deal  (1)
    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

  • 1
    carrots, minced
    You might like:

    Flyer Deal  (1)
    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 1
    clove of garlic
  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 2
    bay
  • 2
    thyme
  • 1
    white wine
Imprimer ma sélection

Preparation

Soak the sweetbreads submerged in ice water overnight in the refrigerator.

The court-bouillon can also be prepared the day before. In a stock pot, sweat the minced vegetables in olive oil, but do not brown. Season vegetables and add herbs and the white wine. Add water to the three-quarter mark and simmer for 15 minutes.

Remove nerve fibre from the sweetbreads along with any fat covering the membrane. Poach in the court-bouillon for 20 minutes.

Drain sweetbreads and place them weighted down in the refrigerator for a few hours.

Poach the vegetables in the court-bouillon and remove while still somewhat undercooked. They will continue to cook when they are reheated.

Preheat oven to 220°C (425°F). Cut the sweetbreads into cutlets, dredge them in flower then sear in very hot skillet. Add the minced shallots, and quickly deglaze with ice cider. Reduce by half. Add the veal stock, bring to boil and place in oven. Cook for 20 minutes basting the sweetbreads a few times with the cooking juices. Transfer sweetbreads to a serving platter and keep warm.

Reheat the vegetables in the court-bouillon and arrange them around the sweetbreads on the platter. Reduce the sauce, thickening it with a knob of butter. Coat the sweetbreads and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.