Ratatouille [4 of 5] – Sweetbreads Ala Gusteau, Sole Meuniere, Pheasant Consumme

|

Quick links: Sweetbreads Ala Gusteau | Sole Meuniere | Pheasant Consumme | Verdict

 

This is the second to last week of Ratatouille! Sadly, this week was probably the worst week out of all of them so far. :S  The recipes didn’t quite turn out how I wanted them. All except for the Sole Meuneire. That was really good!
Also, be sure to check out our Patreon page! You can get some awesome perks!

 

Foods Shown

Sweetbreads Ala Gusteau

When the short Skinner tries to get Linguini fired, he has him try and make one of Gusteau’s failed recipes. Sweetbreads Ala Gusteau. Luckily Remi helps turn that dish into a success.

I actually had no idea what sweetbreads were. I thought they were Sweet Breads. But that isn’t true. Sweetbreads are a type of meat, more specifically, the Thymus gland or pancreas. I couldn’t find sweetbreads anywhere. No butcher shop around me carried them. So I went to a local restaurant called Bottlefork and ordered some “popcorn” sweetbreads from them. They were delicious. But I had to go and ruin them. It’s kinda ironic that I tried to make the recipe that saved Sweetbreads ala Gusteau…and I made something even worse haha. Here’s the recipe, though I don’t recommend it.

Sweetbreads Ala Gusteau
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Sweetbreads
  1. 2 to 4 pairs sweetbreads, about 1 1/2 pounds total weight
  2. Salt to taste
  3. 4 peppercorns
  4. ¼ cup coarsely chopped onion
  5. 1 bay leaf
  6. ½ teaspoon thyme
  7. 2 sprigs fresh parsley
  8. 1 egg
  9. 3 tablespoons water
  10. Freshly ground pepper to taste
  11. 1 tablespoon plus 1/3 cup vegetable, corn or peanut oil
  12. ⅓ cup flour
  13. 2 cups fine fresh bread crumbs
  14. 6 tablespoons butter
  15. Remy's Sauce
  16. 1 stick butter (room temp)
  17. 2 tbs white truffle oil
  18. 1/2 cup white wine
  19. 1 tbs minced shallots
  20. 1/2 tsp chopped garlic
  21. 1/2 cup raspberries
  22. 1/2 cup sliced papaya
  23. 2 tbs sugar
  24. salt and pepper to taste
Cuttlefish
  1. 1/4 lbs cuttlefish
  2. 1 cup white wine
  3. 3 tbs butter
  4. Salt and pepper to taste
Seaweed crust
  1. 1 sheet seaweed
  2. olive oil
  3. salt
Sweetbreads
  1. Put sweetbreads in a saucepan and add cold water to cover. Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs. Bring to the boil and let simmer 10 minutes. Drain thoroughly. Run under cold water to chill.
  2. Split the sweetbreads in half lengthwise. Put the halves on a rack and cover with another rack. Place a weight on top and let stand until ready to cook, 15 minutes or longer.
  3. Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
  4. Put the flour and bread crumbs in separate flat dishes.
  5. Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs. The sweetbreads should be thoroughly coated, but shake off excess. Pat the pieces all over to make the crumbs adhere.
  6. Heat the remaining oil in a skillet large enough to hold the pieces in one layer. Cook on one side until golden. Turn and cook until golden on the other side. Cook, turning occasionally, about 10 minutes.
  7. Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown. Add the sweetbreads and heat.
  8. Sauce
  9. In a mixing bowl, mix the butter and truffle oil together.
  10. Place the butter on plastic wrap, form a log and wrap tightly.
  11. Refrigerate until firm.
  12. In a saucepan, combine the white wine, shallots and garlic.
  13. Season with salt and white pepper.
  14. Bring the liquid to a boil and cook for 3 minutes.
  15. Add the sugar, raspberries and papaya.
  16. Cover and let cook until the papaya and raspberries are soft ~10 mins.
  17. Whisk everything to make uniform Cut the butter into 1-inch pieces.
  18. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
Cuttlefish
  1. Dash salt onto the cuttlefish
  2. Mix the butter and wine
  3. Heat on a medium-high heat
  4. Dip the tentacles into the hot wine to make the curl
  5. Drop them in and cook for ~10 mins
Seaweed
  1. Preheat oven to 225ºF
  2. With a brush, brush the shiny side of the seaweed with olive oil
  3. Sprinkle with salt
  4. Cook for 10-15 minutes, or until crisp
To present
  1. Layer the seaweed, then cuttlefish then sweetbreads and top with sauce
DisneyMeals https://disneymeals.me/

Sole Meuniere

When Remy is leading the rats in the kitchen, he talks about the Sole Meuniere.

 

Once again, I have never had Sole. But it is a really good fish. I highly recommend this recipe.

Sole Meuneire
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Extra-virgin olive oil
  2. 4 sole fillets
  3. Kosher salt
  4. 2 cups all-purpose flour
  5. 6 tablespoons butter
  6. 3 sprigs fresh thyme, leaves stripped
  7. 2 tablespoons fresh lemon juice
  8. 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
  1. Preheat the oven to 200 degrees F.
  2. Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
  3. When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
  4. Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
  5. Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
DisneyMeals https://disneymeals.me/

 

Pheasant Consumme

Remy tells Emile to not let the Pheasant Consumme boil.

Consumme is a type of broth. It is said that it should be so clear that you can read a book through it. I didn’t have such luck. So that makes it 2/3 recipes this week failed. Oh well, you can’t win them all.

Peasant Consumme
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Stock
  1. 5 lbs. pheasant bones
  2. 1/4 cup onion, diced
  3. 1/4 cup carrot, diced
  4. 2 sprigs fresh thyme
  5. 4 sprigs parsley
  6. 1 gal. water
Raft
  1. 2 1/2 lbs. pheasant breast, boned and skinned
  2. 1/4 cup celery root, diced
  3. 1/4 cup onion, diced
  4. 1/4 cup carrot, diced
  5. 1/4 cup leek, root and outer layer removed, diced
  6. lg. egg whites
  7. salt
  8. white pepper, freshly ground
Quenelles
  1. 1/2 lb. pheasant breast, boned and skinned
  2. 1/4 cup heavy cream
  3. 1 lg. egg white
  4. 2 Tbsps. brandy
  5. 2 Tbsps. dry white wine
  6. salt
  7. white pepper, freshly ground
Stock
  1. Heat oven to 350°F. Place bones in roasting pan; roast until golden brown (about 45 minutes to 1 hour). Transfer bones to stockpot over medium heat; add remaining ingredients; simmer 1 1/2 hours. Strain through fine chinois; chill; cover; reserve overnight in refrigerator.
Raft
  1. Combine pheasant, celery root, onion, carrot, and leek; grind finely through grinder. Transfer to a bowl set over ice; add egg whites; work with hands until frothy; season. Transfer to stockpot; gently add cold pheasant stock. Bring mixture to a boil over medium heat; reduce heat; simmer until raft forms, skimming as needed. Strain through fine chinois lined with cheesecloth into container; chill; cover; reserve in refrigerator.
Quenelles
  1. Chill processor bowl and blade in refrigerator 1 hour. Place pheasant breast in processor; puree. Pulse in heavy cream and egg white. Pulse in brandy and wine; season. Transfer puree to small bowl set over ice; chill. Use small teaspoons to shape quenelles; poach quenelles in simmering water until they float; drain; reserve.
Assemble
  1. Heat consommé in nonreactive pot over medium heat (don't boil).
  2. Warm quenelles in some stock; drain.
  3. To serve, ladle consommé into bowls; add some quenelles to each;
DisneyMeals https://disneymeals.me/

 


Will it Make you Want a Rat cook your Meals?

Ok so I messed up this week. Hopefully next week will be better, cuz I’m making actual ratatouille!

Verdict:

Sweetbreads – 3/10 (without my cooking – 8/10)

Sole Meuneire – 8/10

Pheasant Consumme – 5/10

Leave a Reply

Your email address will not be published. Required fields are marked *