Veal sweetbreads with apples

Ingredients for 4 servings:

• 1 veal sweetbread
• 4 apples, sour
• 5 tbsp butter
• Nutmeg, freshly grated
• 2 cl Calvados
• 150 g cream
• Salt and pepper, from the mill

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rise of the Normandy

Soak the sweetbreads in cold water for 3 hours. Then place them in cold salted water and cook over a low heat for 3-4 minutes. Then rinse the sweetbreads, skin them and dry them with kitchen paper. Wash the apples, quarter them (do not peel them) and remove the cores. Braise them in a heavy pot for about an hour. Melt the remaining butter in a pot and add the sweetbreads, season with nutmeg, salt and pepper. Cook the sweetbreads over a low heat for a further 8-10 minutes. When the sweetbreads are tender, heat the Calvados, light it and pour it over the sweetbreads. Slice the sweetbreads and arrange them on a plate. Refine the sauce with cream, reducing it a little further if necessary. Pour over the sweetbreads and arrange the apples around them.