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Roast Sweetbreads with Belgian Endives and Truffles from Chef Jean Banchet

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Published on Jan 11, 2012

Creamy endive sauce studded with truffles coats sauteed sweetbreads. A garnish of fresh endive leaves and
watercress adds a little crunch to this silky dish. Note that
the chef calls for chicken glaze — chicken stock reduced
until it is almost jellied. You can make this yourself, or
use one of the commercial preparations on the market.

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