Ballotine of chicken breast with veal sweetbreads, perigueux sauce
Chicken second courses
My drummer friend Leo and I are wanna-be chefs. Occasionally we get together and come up with meals we would serve in our pretend fancy restaurant. We love getting out the Larousse Gastronomique and putting ourselves through our own cookery school. We had so much fun shopping for the sweetbreads at one of London's best butchers, and I chuckled to myself on the tube as I travelled home next to the unsuspecting commuters with cow glands in my handbag. Sweetbreads are delicious - so soft in texture yet very savoury and meaty. The Perigueux sauce made of mushrooms, madeira and the best veal stock you can find (or make) is a complete cooking game changer. It ties this dish together and rounds the flavours off nicely. Even though it appears the chicken could risk taking 2nd place with the other big flavours here, it actually really shines through with it's succulence and is only complimented by the others. I think this is worthy of best chicken dish. <br /> <br />*note: in the UK it is generally seen an acceptable practice to eat veal again... The main reason being that only the male calves are used for meat, and these calves are to be killed anyway as only the female adult cows are wanted for dairy. So it is actually the best practice to eat veal and therefore not be wasteful. I don't know if this issue has been been raised much in America.
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