Sweetbread with Charlevoix flavored 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 g of Charlevoix sweetbread
  • 250 ml (1 cup) of Charlevoix beef stock
  • 125 ml (1/2 cup) of dry white wine
  • 125 ml (1/2 cup) of mushrooms, of your choice (oyster, chanterelle, morel, Swiss brown mushrooms)
  • 1/6 package of 250 g (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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  • Boil sweetbread 10 minutes and salt. Then, cool down with cold water and peel. Set into plates. Refrigerate an hour. It will be easier afterward to set into cutlets.
  • Set sweetbread in a pan with the mixture of butter and oil. Brown with leeks and mushrooms. Then, add wine and let reduce. Add beef stock and reduce again.
  • Lower heat of an half and add cream.
  • Serve.

Chef's notes