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Veal sweetbreads with creamy white wine sauce
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- 1000 g veal sweetbreads (see Tip)
- 250 g white vinegar
- 750 g cold water
- 600 g water, room temperature
- iced water
- ice cubes
- 300 g spring onions/shallots, trimmed and cut into pieces, plus extra sliced to garnish
- 2 garlic cloves
- 30 g extra virgin olive oil
- 1 - 2 pinches sea salt, plus extra to taste
- 1 - 2 pinches ground black pepper, plus extra to taste
- 100 g white wine
- 100 g pouring (whipping) cream
- per 1 portion
- 2784.7 kJ / 663 kcal
- 36.7 g
- 2.8 g
- 51 g
- Saturated fat
- 18 g
- 1.2 g
- 283.1 mg
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