Veal sweetbread with sauerkraut

Method

1. For the sweetbread: put the veal stock, onion, carrot, celery, bay leaf and peppercorns into a large saucepan, bring to the boil and simmer for 30 minutes to make a court bouillon. Remove from the heat and strain to remove the solids, reserving the liquid.

2. Put the reserved court bouillon into a pan, add the sweetbreads, bring the liquid to a gentle simmer and poach the sweetbreads for 20 minutes. Remove the sweetbreads and reserve the bouillon.

3. For the sauce: add a dash of the caper vinegar to a hot pan and reduce. Repeat this process with the white wine. Add one ladle of the reserved court bouillon and reduce once again. Whisk in 3 knobs of butter (or more or less to your own taste), whisking until the sauce is combined, then add a few capers.

4. Bring a saucepan of salted water to the boil, add the chopped cabbage, bring the water back to the boil to blanch the cabbage, then drain immediately.

5. For the sauerkraut: put the blanched cabbage, sliced carrot and sauerkraut into a saucepan with some reserved bouillon. Mix well, season with salt and freshly ground black pepper and heat through.

6. Dip the sweetbreads into seasoned flour. Heat some butter in a pan and fry the sweetbread pieces on each side until golden.

7. To serve, put some sauerkraut on the plate, arrange the sweetbread on top and drizzle over the sauce.