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1
Beat the yolks until pale.
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2
Add sugar and then beat in flour.
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3
Warm the milk with the vanilla bean.
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4
Remove vanilla bean.
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5
Bring milk to a boil and pour over egg mixture.
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6
Pour back into saucepan and cook slowly until thickened.
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7
Add vanilla essence if necessary.
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8
Pour into a rectangular tray with 1-inch sides and chill until firm.
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9
Melt the butter and add flour.
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10
Cook roux for 1 minute and then add heated milk to form a smooth sauce.
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11
Flavor with salt, pepper and nutmeg.
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12
Cook very slowly 20 minutes.
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13
Soak sweetbread and brains in cold water for 1 hour.
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14
Drain and place into fresh water to cover and add some lemon juice.
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15
Bring slowly to a boil.
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16
Remove from the heat and drain.
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17
Skin sweetbreads.
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18
Preheat deep fryer to 375 degrees F.
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19
Cut sweetbreads and brains into bite size pieces.
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20
Cut chilled custard into 1-inch squares.
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21
Cut salami into 1/2-inch lengths.
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22
Dip sausage into sauce and chill.
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23
Dip all ingredients into flour then egg and finally bread crumbs.
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24
Place into the deep fryer basket and allow to cook 4 minutes.
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25
Recommended drink: Light dry red wine.
