Veal Sweetbread Croquettes with Truffle Vinaigrette

INGREDIENTS:1 ½ cups veal sweetbreads, blanched and braised through, diced into ¼-inch pieces and patted dry on paper towels
2 Tbsp. sweet unsalted butter
2 Tbsp. shallots, chopped fine
3/4 cup pate a choux (cream puff dough)
1 3/4 cup potaotes, peeled, boiled and passed through a food mill
2 cups panko bread crumbs
1 cup all-purpose flour
3 eggs beaten

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