Veal Sweetbread and Bacon Pie
- 10 ounces veal sweetbreads
- For Pastry:
- 2 cups flour, sifted
- Pinch salt
- 3/4 cup butter, cut into 1/2-inch dice
- 1/2 cup water
- Clarified butter
- 8 slices bacon, cut into 1/2-inch pieces
- 1 lemon, juiced
- 3 medium tomatoes, cut into 1/2-inch slices
- Black pepper, to taste
- 30 marjoram leaves
- 1 egg, lightly beaten
Soak sweetbreads in cold water for 1 hour. Rinse and place in pot. Cover with additional cold water. Bring slowly to a boil, then drain immediately and plunge into a bowl of cold water. Remove skin and press sweetbreads between 2 plates. Wrap plates in a towel, place a heavy weight on top, and compress for 30 minutes. Blot sweetbreads dry after pressed.
For pastry: Make well in center of flour. Add salt and butter. Combine quickly with water to form a smooth dough. Knead lightly and let rest for 30 minutes in a cool place. Remove and roll out to a size slightly larger than the lip of a pie pan.
To assemble: Preheat oven to 375 degrees F. Heat clarified butter in pan. When hot, add bacon and fry. Line pie dish with half the bacon, cover with a layer of sweetbreads. Add remaining bacon and remaining sweetbreads. Moisten with lemon juice and cover with tomatoes. Season with pepper and marjoram leaves.
Recipe adapted by Graham Kerr