Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | lb | Calf's sweetbreads; soak, blanch and trimmed |
| 1 | qt | Court bouillon |
| 1 | c | Flour |
| Salt and pepper | ||
| 1/2 | c | Olive oil |
| 4 | Roma tomatoes; split in half | |
| 1 | Head of roasted garlic; cloves removed | |
| 2 | Shallots; thinly sliced | |
| 1 | c | Blanched green lentils |
| 1/2 | c | Red wine |
| 2 | c | Veal reduction |
| 3 | tb | Finely chopped parsley |
| 2 | tb | Cold butter |
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