Sweetbreads

Saba Glazed Veal Sweetbreads

From: Chef Michael Shackelford, formerly of Trelio Restaurant, Clovis, CA. Yield: 4 servings.

Grape Aigre Doux:
2 cups slightly sweet white wine (Riesling or Gewurztraminer)
¼ cup champagne vinegar
½ cup sugar
2 tsp. fresh ground pepper
1 tsp. kosher salt
½ tsp. vanilla extract or a vanilla bean sliced in half and scraped
4 cups seedless red grapes

Pickled Black Mustard

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