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1
Soak sweetbreads in cool water and chill overnight.
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2
Drain and rinse thoroughly with cool running water.
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3
In a large saucepan over medium heat, add in butter and bacon.
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4
Add in carrots, celery, onion and garlic.
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5
Cook for a few min till softened.
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6
Add in thyme, bay leaf, and sweetbreads.
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7
Season with a little salt.
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8
Add in sufficient cool water to cover and bring to a boil.
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9
Remove from heat and allow to sit for 10 min.
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10
Remove sweetbreads and transfer to a clean container.
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11
Strain liquid and cold.
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12
Pour over sweetbreads and chill till ready to use.
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13
Preheat oven to 400 degrees Fahrenheit.
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14
Remove any membranes from the sweetbreads and cut the meat into 2 inch pcs.
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15
Season with salt and freshly grnd white pepper.
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16
In skillet, heat the oil over medium high heat.
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17
When warm, add in the sweetbreads and sear on all sides.
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18
Add in reduction and transfer to oven for 3 - 5 min or possibly till well glazed.
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19
Add in remaining butter & keep hot.
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20
Sauce:Heat veal stock with sherry vinegar in small pot over medium heat.
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21
Add in lemon juice and whisk to mix.
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22
Finish with extra virgin olive oil & keep hot.
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23
Lentils:Heat butter with extra virgin olive oil in a medium saucepan over medium heat.
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24
Add in bacon, shallot, carrot, leek, celery, and garlic.
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25
Cover pan and sweat vegetables for 5 min.
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26
Add in bay leaves, thyme & lentils and sufficient stock to cover.
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27
Simmer covered, checking occasionally to ensure the lentils are covered with stock.
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28
Keep adding stock as needed till lentils are cooked, about 20 - 30 min.
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29
Remove pot from heat.
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30
Take out and throw away vegetables, herbs, and bacon.
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31
Allow lentils to cold and chill till ready to use.
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32
To finish the lentils, heat 1 tsp of the butter in a large pan over medium heat.
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33
Sweat bacon, chopped garlic and shallots till soft.
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34
Add in veal stock and reduce.
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35
Add in lentils and cook till lentils are warmed through.
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36
Add in truffles and/or possibly a few drops of truffle oil.
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37
Season to taste with salt and freshly grnd white pepper.
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38
Add in mixed herbs and remaining butter.
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39
Adjust seasoning & keep hot.
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40
To Assemble:Place a mound of truffled lentils in center of 4 plates.
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41
Place sweetbreads on lentils.
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42
Spoon sauce on top and around dish.
