Charlevoix flavored sweetbread with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 70
Baking 20
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 450 gr of Charlevoix sweetbread
  • 250 ml (1 cup) of Charlevoix veal stock
  • 125 ml (1/2 cup) of dry white wine
  • 125 ml (1/2 cup) of mushrooms up to your choice (oyster, chanterelles, morel, Swiss brown mushrooms)
  • 1/6 package of 250 gr (1/2 cup) of Les Cultures de chez nous sliced leeks
  • 60 ml (4 tablespoons) of cooking cream
LeeksFind our bag in yourlocal grocery store

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  • Blanch sweetbread 10 minutes with salted boiling water. Then, cool down with cold water and remove its membrane. Ideally, set sweetbread in a plate with a weight over it. Refrigerate 1 hour. It will then be way more easier to slice into thin cutlets.
  • Set sweetbreads in a pan mixed with butter and oil. Roast with leeks and mushrooms. Afterwards, add wine and reduce. Add stock and reduce again.
  • Lower heat of an half and add cream.
  • Serve.

Chef's notes