Ingredients: *see Parmesan Flan recipe that accompanies....
2tblsp. Sherry Vinegar(preferably Spanish)
2tblsp. Truffle Oil
1tblsp. Olive Oil
1 Shallot Diced
A pinch of seasoned salt and pepper
Preparation:
Place shallots,salt and sugar together in mixing bowl. Slowly whisk in all the oil.
Reserve for later 1 head of Frisee-cleaned
10oz. veal sweetbreads cleaned and cut into 1"x 1" pieces. Toss sweetbreads in rice flour and fry in canola oil at 375 degrees.
When done drain on paper towels and season with salt and pepper.
When you have plated the flan on your serving plate...divide the sweet breads equally among the six plates.
Toss the frisee with the sherry/truffle vinaigrette and place directly on top of the flan.
Drizzle the vinaigrette. Chef: J.P.Samuelson 337-5178) 10/2/1998 5:01:03 PM
