on top of cabbage. Place mushrooms down
middle. Finish with thin layer of cabbage. Put
second piece of veal on top of layers; roll entire
piece in prosciutto, overlapping prosciutto by
at least 1 inch. Roll in caul fat; tightly wrap in
plastic wrap. Chill thoroughly. 7) Heat sauté pan;
add olive oil, butter, shallot, thyme and garlic.
Add terrine; gently render caul fat, basting
constantly. Place on roasting rack; put in 375ºF
oven until medium-rare. Rest 10 minutes; slice.
BRAISED VEAL SWEETBREAD
½ oz. thin-shaved shallot
½ oz. thin-shaved celery
Olive oil, as needed
¼ cup white wine
16 oz. veal stock
1 veal sweetbread
1 sachet
Method: Sweat shallot and celery in olive oil.
Add white wine; reduce until sec. Add veal
stock; bring to a simmer. Add sweetbread
and sachet; cover with parchment and
aluminum foil. Put in 375ºF oven for about
30 minutes, or until tender. At service,
remove sweetbread; reserve cooking liquid.
CRISPY VEAL SWEETBREAD
1 oz. clarified butter
1 T. small-dice celery
1 T. shaved shallot
¼ cup white wine
4 oz. veal sweetbread
2 sprigs fresh thyme
8 black peppercorns
2 bay leaves
2 cups veal stock
Flour, egg, breadcrumbs, for breading
Olive oil, as needed
Method: Heat butter in small rondeau. Gently
sweat celery and shallot until translucent.
Deglaze pan with white wine; reduce until
sec. Add sweetbread, thyme, peppercorns,
bay leaves and veal stock; bring to a simmer.
Cover with piece of buttered parchment
paper, then foil; put in 325ºF oven for about
45 minutes, or until fork tender. Remove
sweetbread from pan; reserve. Strain cooking
liquid through chinois. Return to high flame;
reduce until thick nappe. Roughly chop
sweetbread; add to reduced cooking liquid.
Spoon small line of sweetbread mixture into
plastic wrap; roll up to form tight cylinder. Tie
ends with butcher’s twine. Cool thoroughly
in ice bath or refrigerator. When sweetbread
completely set up, remove plastic wrap; slice
into 4 equal- sized discs. Bread discs in
flour, egg and breadcrumbs. At service, fry in
350ºF olive oil until golden-brown.
PEA RISOTTO
2 T. olive oil
¼ t. minced garlic
1 T. small-dice onion
¼ cup Arborio rice
¼ cup white wine
1¹⁄ 8 cups chicken stock, divided
2 cups English peas, blanched, divided
2 T. grated pecorino
½ t. white truffle oil
Salt and pepper, as needed
Method: Heat oil in saucepan; sweat garlic
and onion. Add rice; stir in hot oil to coat
and gently toast. Add wine; reduce. Add ¹⁄ 3
cup chicken stock; stir. When absorbed, add
another ¹⁄ 3 cup stock. Repeat with last ¹⁄ 3
cup stock. In blender, purée 1 cup peas with
remaining chicken stock; reserve. When rice
is cooked to desired doneness, finish with
pecorino, truffle oil, remaining peas and pea
purée. Season with salt and pepper.
SAUTÉED SPINACH
2 T. olive oil
½ t. sliced garlic
4 oz. Cello spinach, stemmed
Salt and pepper, to taste
Method: Heat olive oil over medium flame.
Add garlic; sweat briefly. Add spinach; sauté
until wilted. Season with salt and pepper.
SUMMER VEGETABLES
1 oz. olive oil
6 pattypan squash, cut in quarters
4 baby carrots, peeled
¼ cup chicken stock
¼ cup sliced asparagus
1 T. whole butter
¼ t. chopped thyme
¼ t. chopped parsley
Salt and pepper, to taste
Method: Heat olive oil in pan over medium heat.
Add squash; sauté briefly. Add carrots; sauté
1 minute. Add chicken stock; reduce to sec.
Add asparagus; toss to just heat through. Finish
with butter, thyme, parsley, salt and pepper.
SWEETBREAD JUS
2 cups reserved sweetbread cooking liquid
1 T. fresh lemon juice
Salt and pepper, to taste
Method: Pour sweetbread cooking liquid into
small saucepan; reduce to desired consistency.
Finish with lemon juice, salt and pepper.
AT SERVICE
Place small amount of pea risotto on right
side of plate. Place braised sweetbread
on top of risotto. Place crispy sweetbread
on top of braised sweetbread. Place small
amount of spinach on opposite side of plate.
Shingle 3 slices terrine over spinach. Spoon
small amount of summer vegetables next to
terrine. Finish with drizzle of sweetbread jus
next to terrine and 5 drops aged balsamic.
