This was okay, but not entirely successful, due to the plating. I made the mistake of plating components apart that were intended to be eaten together--something I've been much more conscious of lately.

It was veal sweetbreads, poached in a court bouillon, pressed while chilling, marinated in buttermilk, battered in a 75% AP flour, 25% Trisol batter, then fried in peanut oil until very crispy. Served with deep-fried brussels sprouts, cranberry fluid gel, and stuffing puree (make some stuffing, using the traditional out-of-the-bird method, pressure-cook it with some extra chicken stock, puree it while adding extra stock as necessary to get it to spin smoothly, and finally pass it through a chinois).

All the components were tasty, but the combination didn't elevate the components.

The brussels sprouts were added after this photo was taken.

Posted by Barzelay on 2010/01/10 @ 16:41 | Comments (1) | Food Additives, Lazy Bear, Meat, Sauces, Condiments, Veggies, Fruit, Grain, Cheese

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