Recipes

[vabreeze]

@retiredatlast 

There is a video of French Chef Jacques Pepin making Braised Sweetbreads in Puff Pastry with Truffle Sauce for PBS. I think you could very easily adapt this recipe to the braised sweetbreads and chicken livers with mushroom gravy dish you enjoyed years ago.

Store-bought puff pastry would be a shortcut to his demonstation of .scratch-made puff pastry; sear the sweetbreads and chicken livers; then braise livers along with sweetbreads in mixture of chicken stock & dry white wine braising liquid; and substitute mushrooms (to add in with finely-diced celery, leeks, carrots and thyme that are sautéd before incorporating the reduced stock/dry wine sauce, i.e. gravy) for the truffles.

I liked how Chef Pepin used the puff pastry to serve the sweetmeats.  Hope this helps. It looks like a really delicious dish!