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Cassis Bistro, 2359 Tenth Avenue East Seattle, WA 98102 206-329-0580 Reservations:reservations@cassisbistro.net www.cassisbistro.net	Charlie Durham Chef

PAN ROASTED VEAL SWEETBREADS WITH FRENCH LENTILS, FENNEL, AND SAUCE BORDELAISE (Serves four)

3 lbs veal sweetbreads

Soak sweetbreads overnight in plenty

Bring to a boil:

6 cups veal stock

20 sprigs of fresh thyme

1 onion, finely minced

1 large carrot, finely minced

1 stock celery, finely minced

Pour this over the sweetbreads and cover. Place in a 400 F oven for 15 minutes When done remove from oven and strain stock and chill both the sweetbreads and the stock. When cool press the sweetbreads flat with the weight of several heavy plates and pour the stock over. Refrigerate for several hours so the sweetbreads hold their shape.

Reduce in a heavy bottomed pot:

1 bottle dark red wine

10 sprigs of fresh thyme

2 T black peppercorns

to one cup. Add the stock that the sweetbreads were poached in. Reduce to 1/2 cup. The sauce should be slightly thinner than cream. If it isn't quite thick wnough add a little roux, simmer for 5 minutes, and season to taste with kosher salt. Set aside and keep warm.

While the sauce is reducing cook the French lentils. Bring to a boil 1 cup French green lentils:

4 cups water

2 T kosher salt

2 large bay leaves

Cook at a low simmer for 20 minutes and test for doneness. When tender drain the lentil and keep warm

Bring two gallons of water to a boil. Add:

2 cups of kosher salt

1 bulb of fresh fennel, cut into twelve wedges

Cook the fennel until tender. Drop the fennel into an ice bath and cool completely. Drain when cool.

To serve:

Heat a heavy bottomed skillet over high heat. When very hot add 2 T oil and the sweetbreads. Sear on one side until well browned. Turn the sweetbreads over, add the fennel wedges, and put the skillet in a hot oven and set side for a moment. On four large plates arrange the lentils and the fennel. Place the sweetbreads on top and nap with the Bordelaise sauce.