Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn https://www.metro.ca/userfiles/image/recipes/Pot-feu-ris-Veau-grain-Quebec-braises-cidre-glace-Domaine-Pinacle-façon-auberge-St-Amour-4602.jpg PT1H00M PT55M PT1H55M
Soak the sweetbreads submerged in ice water overnight in the refrigerator.The court-bouillon can also be prepared the day before. In a stock pot, sweat the minced vegetables in olive oil, but do not brown. Season vegetables and add herbs and the white wine. Add water to the three-quarter mark and simmer for 15 minutes.Remove nerve fibre from the sweetbreads along with any fat covering the membrane. Poach in the court-bouillon for 20 minutes.Drain sweetbreads and place them weighted down in the refrigerator for a few hours.Poach the vegetables in the court-bouillon and remove while still somewhat undercooked. They will continue to cook when they are reheated.Preheat oven to 220°C (425°F). Cut the sweetbreads into cutlets, dredge them in flower then sear in very hot skillet. Add the minced shallots, and quickly deglaze with ice cider. Reduce by half. Add the veal stock, bring to boil and place in oven. Cook for 20 minutes basting the sweetbreads a few times with the cooking juices. Transfer sweetbreads to a serving platter and keep warm.Reheat the vegetables in the court-bouillon and arrange them around the sweetbreads on the platter. Reduce the sauce, thickening it with a knob of butter. Coat the sweetbreads and serve.
4
0 0 0 0
2 1/2 lb (1 kg) veal sweetbreads 2 green onion, minced 1 bottle of domaine pinacle ice cider 2 cups (500 mL) veal stock 1/4 cup (125 g) butter flour 4 potato, peeled and quartered 4 leeks, white section only, cut length-wise and tied in a bundle 4 carrot, diced 12 brussel sprouts 1/2 lb (225 g) yellow and green beans
Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn

Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn

Rate this recipe
0 Vote
4
servings
1:00
Preparation
0:55
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 lb
    (1 kg)
    veal sweetbreads
  • 2
    green onion, minced
  • 1
    bottle of domaine pinacle ice cider
  • 2 cups
    (500 mL)
    veal stock
  • 1/4 cup
    (125 g)
    butter

  • flour
  • 4
    potato, peeled and quartered
  • 4
    leeks, white section only, cut length-wise and tied in a bundle
  • 4
    carrot, diced
  • 12
    brussel sprouts
  • 1/2 lb
    (225 g)
    yellow and green beans
  • court-bouillon

  • 2
    stalks of celery, minced
  • 1
    onion
  • 1
    carrot, minced
  • 1
    clove of garlic
  • 1 Tbsp.
    (15 mL)
    olive oil

  • salt and pepper
  • 2
    leaves of bay
  • 2
    branches of thyme
  • 1
    glass of white wine
Imprimer ma sélection

Preparation

Soak the sweetbreads submerged in ice water overnight in the refrigerator.

The court-bouillon can also be prepared the day before. In a stock pot, sweat the minced vegetables in olive oil, but do not brown. Season vegetables and add herbs and the white wine. Add water to the three-quarter mark and simmer for 15 minutes.

Remove nerve fibre from the sweetbreads along with any fat covering the membrane. Poach in the court-bouillon for 20 minutes.

Drain sweetbreads and place them weighted down in the refrigerator for a few hours.

Poach the vegetables in the court-bouillon and remove while still somewhat undercooked. They will continue to cook when they are reheated.

Preheat oven to 220°C (425°F). Cut the sweetbreads into cutlets, dredge them in flower then sear in very hot skillet. Add the minced shallots, and quickly deglaze with ice cider. Reduce by half. Add the veal stock, bring to boil and place in oven. Cook for 20 minutes basting the sweetbreads a few times with the cooking juices. Transfer sweetbreads to a serving platter and keep warm.

Reheat the vegetables in the court-bouillon and arrange them around the sweetbreads on the platter. Reduce the sauce, thickening it with a knob of butter. Coat the sweetbreads and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.