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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 2 |
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Ingredients:
3 egg yolks |
2 ounces sugar |
1 1/2 ounces pastry flour, sifted |
1 3/4 cups milk |
vanilla bean |
2 tablespoons fresh butter |
2 tablespoons all-purpose flour |
1 1/2 cups milk, heated |
salt, pepper, nutmeg |
2 veal sweetbreads |
2 sets lambs brains, or veal brains |
1 lemon, juiced |
6 by 1-inch squares vanilla custard, chilled |
4 ounces veronese salami |
3/4 cup bechamel sauce |
flour, egg, and bread crumbs, to coat meat and vanilla custard |
Directions:
1. Custard:
2. Beat the yolks until pale. Add sugar and then beat in flour. Warm the milk with the vanilla bean. Remove vanilla bean. Bring milk to a boil and pour over egg mixture. Pour back into saucepan and cook slowly until thickened. Add vanilla essence if necessary. Pour into a rectangular tray with 1-inch sides and chill until firm.
3. Bechamel sauce:
4. Melt the butter and add flour. Cook roux for 1 minute and then add heated milk to form a smooth sauce. Flavor with salt, pepper and nutmeg. Cook very slowly 20 minutes.
5. Soak sweetbread and brains in cold water for 1 hour. Drain and place into fresh water to cover and add some lemon juice. Bring slowly to a boil. Remove from the heat and drain. Skin sweetbreads. Preheat deep fryer to 375 degrees F.
6. Cut sweetbreads and brains into bite size pieces. Cut chilled custard into 1-inch squares. Cut salami into 1/2-inch lengths. Dip sausage into sauce and chill.
7. Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes. Recommended drink: Light dry red wine.
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