Courgette Charlotte with Veal Sweetbreads and Ceps RecipeOrigin: Andorra Period: Traditional |
Ingredients:
1 courgette (zucchini) 
Courgette Charlotte with Veal Sweetbreads and Ceps Preparation:Method:Slice the courgette as thinly as you can. Butter individual dariole moulds and line with the courgette slices then set aside (reserve a few slices to top the moulds with). Meanwhile, melt the butter in a pan and use to fry the shallots, sweetbreads and mushrooms. Continue coking for about 6 minutes, or until they begin to colour then add the brandy and flambé (flame). Add the beaten well and mix thoroughly to combine. Allow the mixture to reduce for about 1 minute then take off the heat and place in a food processor. Process until smooth then pour the mixture into the moulds, filling them. Top with the reserved courgette slices. Place the moulds in a baking dish and fill with water half-way up the mould. Cover with foil and place in an oven pre-heated to 170°C. Allow to steam for 40 minutes. Meanwhile, prepare a sauce by combining the truffle oil and meat juices in a pan. Reduce until thick and syrupy then take off the heat. When ready, turn the charlottes out onto serving plates and drizzle with the truffle sauce. Garnish with a green salad and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Courgette Charlotte with Veal Sweetbreads and Ceps to your online bookmark site: 
|
|
More European recipes... More recipes for Meat... More veal recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and mushrooms as primary ingredients: Crockpot Beans Baked Egg and Shaggy Ink Caps Pepper Steak Cajun Pepper Steak Latvian Potato and Wild Mushroom Soup Frankfurter Gulyassuppe Grzyby w śmietanie Giant Puffball Omelette Pumpkin Goulash Mushroom Chutney Morel Rösti Brown Sauce for Spaghetti Crockpot Braciole Marinated Steak Kebabs Roast Prawns with Morels and Morel Butter Mexican Crockpot Chili Gaisburger Marsch Fairy Ring Champignon Soup Guyanese Pepper Pot Beef Schnitzel with Spinach Mushrooms and Pecan Paté Nyama na Irio Boeuf Bourgignon Tfina Aricha Squash Soup with Horn of Plenty Mushrooms O Jo Jo Meat Balls Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
