Roasted Sweetbread Quenelles

11 September 2006
Roasted Sweetbread Quenelles


(serves one)


100ml sweetbread jus
100ml double cream
Salt and white pepper
1 roasted sweetbread
Lemon powder
4 fine rashers streaky bacon
4 poached chicken quenelles
1tbs sautéd trompettesdes morts
20g cooked haricots verts
1 large slice fondant potato
Candied lemon zests
Toasted almonds


Boil the jus add the cream return to the boil and reduce to a light coating texture. Adjust the seasoning. Slice through the sweetbread and dust with a little lemon powder. Grill or roast the bacon until crisp. Arrange them on chicken quenelles around the plate.

Add the beans and wild mushrooms. Put the fondant potato in the middle of the plate and lay the sweetbread on top. Pour a cordon of sauce around it and garnish with lemon and almonds.

Lemon powder

Scrub lemons in mild detergent to remove any traces of chemicals. Dry pare away the zests without any pith. Dry on top of the range or in the plate warmer until hard and brittle. Blend to a powder in a coffee mill. Sprinkle on cooked food for the best results. It loses its aroma when cooked.

Chicken quenelles

Blend 1kg of seasoned raw chicken breast to a paste. Chill and blend again with 70g egg white. Chill and blend again with a litreof double cream. At Lettonie Martin Blunos folds in a brunoise dice of cooked bacon collar - about 150g per kg. Each quenelle weighs 15g.

Fondant potato "socle"

For each one cut a slice roughly 2cm thick down the length of a large kidney-shaped potato. Brush with clarified butter. Put on a baking sheet and roast until the outside is crisp. Season.

Candied lemon zest

Boil zests in a solution of sugar and water until they start to glaze - but they should neither caramelise nor become too sticky.

1. Removing the gristle
2. The pancreas has a rounded side better for presentation
3. Removing the membrane is like skinning a fish
4. Extract any blood spots
5. Ready for roasting
6. Dust the sweetbread in flour
7. Brown in oil and clarified butter
8. Slicing the roasted sweetbread

Preparing a Sweetbread "jus"

At Lettonie Martin Blunos serves about 30 covers during a service and only a handful will order sweetbreads so he freezes the trimmings until he has enough to make a basic jus. The following proportions would normally be multiplied by a factor of four or five.


500g sweetbread trimmings (membrane/gristle)
50g diced shallots
100g sliced button mushrooms
2 large slices of lemon zest (no pith)
1 clove garlic
1 sprig parsley
100ml Noilly Prat
700ml skimmed and reduced chicken stock


Simmer the trimmings shallots mushrooms lemon peel garlic and Noilly Prat on the side of the range and reduce to a demi-glaze.

Add the chicken stock bring to the boil and reduce without boiling by about two-thirds. Strain chill and discard any fat which may have set on the surface of the jus.

Roasting Sweetbreads


For one portion
About 140g sweetbread
Salt and white pepper
1tbs olive oil
20g clarifiedbutter


Preheat the oven to very hot at least 250°C gas mark 9. Season the sweetbread liberally. Coat in flour. Heat the oil and butter in a frying pan until almost smoking. Lay the sweetbread rounded presentation side down until lightly browned and crusted. Turn and brown the flat surface. Colour the sides and transfer to a hot oven for five minutes. Rest on the side of the range before serving.

A well-roasted sweetbread is almost cooked through springy to the touch and faintly pink and juicy in the middle.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking