Crispy Veal Sweetbreads with Crayfish, Artichokes and Grain Mustard

INGREDIENTS:2 ¼ pounds (24 pieces) veal sweetbreads (IMPS/NAMP 3722), poached, sliced
as needed, salt and pepper
as needed, tapioca flour
½ cup butter
36 crayfish tails
12 baby artichokes, quartered, blanched
12 Tbsp. crayfish oil (recipe follows)
12 oz. watercress, large stems removed
12 Tbsp. sherry vinaigrette (recipe follows)
to taste, salt

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