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 with 2 Tbsp. water
Black Truffle Vinaigrette: 12 oz. grapeseed oil
12 oz. black truffle oil
½ cup black truffle juice
1 oz. lemon juice
1 tsp. soy sauce
1 tsp. Dijon mustard
½ egg yolk
1 tsp. sugar
1 black truffle, chopped DIRECTIONS:In large saute pan, brown butter and saute sweetbreads. Season to taste with salt and pepper. Add shallots and continue to cook for one minute longer. Remove from pan and chill in refrigerator. Place pate a choux and potatoes in large bowl and gently fold them together. Season with salt and pepper and add sweetbreads to the mix. Using a 1-ounce ladle, scoop heaping ladles of the appareil and place them onto a parchment-lined sheet pan. Freeze the croquettes until solid and use the breadcrumbs, flour and egg wash to coat them. Start by dusting with flour, then dip in egg wash, then again in flour. Once again, dip them into egg wash then roll them in bread crumbs. Fry in vegetable oil directly from the freezer at 350°F until light golden in color. Place in a 400°F oven for 4 minutes to heat through. Place on a tray and drizzle with black truffle vinaigrette.
For Black Truffle Vinaigrette:
Place all ingredients except oils in the bowl of a blender and process on high speed until very finely pureed. Drizzle oils in slowly, and season to taste with salt and pepper. SERVINGS:22 pieces From:Executive chefs Mich'l Otsuka and Diane Forley, Verbena, New York City PHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE
