Recipe for 4 people. Preparation time: 30 minutes Cooking time: 5 minutes
1kg of sweetbreads
30cl of fluffy gaillac
1 / 4L white background of vollaire
100g of butter
Salt & pepper from the mill
Blanch the sweetbreads. Peel and squeeze.
Flour them lightly.
Heat the oil in a sautoir, place the sweetbreads and sear them.
Degrease the sautoir and, over low heat, place with the soft wine several times to caramelize the reefs. Turn them around and repeat the operation.
Add the white background and the prunes and cook over low heat for about 10 minutes.
Stir in the cold butter, adjust the seasoning and serve.