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

Browse by ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes.
6. Recommended drink: Light dry red wine.