Cappuccino Of Sweetbreads, Pancetta And Morel Mushrooms (Under A Crisp Choux Pastry Cage) Recipe

Ingredients

• 3 x jerusalem artichoke
• boiled
• refreshed
• peeled
• and
• diced
• 2 slc pancetta
• cut into small lardoons
• 1/2 sm leek
• washed thoroughly
• cut into small dice
• 8 lrg morel mushroom
• (diced is acceptable)
• cut into small dice
• 6 x chives
• finely
• minced
• 2 x tomato
• blanched
• skinned
• seeded
• cut into small dice
• 4 ounce calfs sweetbreads, cooked in a court bouillon, fine skin removed, cut into small dice", "1/2 c. stiffly whipped cream mushroom, dust", "1/4 lt port wine Hearty Veal Soup", "2 lb bone", "2 Tbsp. tomato, paste", "1 x carrot", "1 x onion", "1 sm leek", "2 stk celery", "1/2 c. flour

Instructions

1. In warm pan, saute/fry the pancetta, leek, morel mushrooms and finally the artichokes and place in the bottom of 6 coffee c..
2. Sprinkle the diced tomatoes and chives on top and pour in the hearty veal soup (see recipe).
3. Place a spoonful of whipped cream on top of each c. and finish with a sprinkle of mushroom dust.
4. To really make the presentation of this soup truly fantastic, a choux pastry cage can be produced by running choux pastry onto the top of an upturned buttered c. in a lattice fashion and baking lightly for 20 min at 350 degrees Fahrenheit.
5. Hearty Veal Soup:Coat bones with tomato paste.
6. Roast all in the oven for 1 1/2 hrs, turning continuously.
7. Place the bones and vegetables in high-sided pot and cover with the port wine and 3 L of water.
8. Add in a little fresh thyme, simmer and reduce for 3 hrs.
9. Pass into a clean pot and continue to reduce till a hearty soup consistency is achieved.
10. If the soup is still too liquid, thicken slightly with a touch of cornstarch.
11. Season to taste.