Bouchee a la reine

Tom Duffill

Tom Duffill

9th February 2016
Tom Duffill

Bouchee a la reine

Bouchee a la reine


  • Sweet breads
  • 1 sweetbread
  • 1litre of water
  • 10g salt
  • Sweet bread sauce
  • 60g butter
  • 300g finely diced onion
  • ½ tsp thyme picked
  • 800g Paris button mushrooms, thinly sliced
  • 60g flour
  • 1tbsp lamb fat
  • ¼ bottle of madeira
  • 500ml chicken stock
  • 250ml milk
  • Bouchee
  • Puff pastry
  • Egg wash


• Soak sweetbreads in water and salt for at least 1 hr, then wash

• Vac pac and cook in a waterbath 60’c 1 hr in a little duck fat, 1 sprig of thyme and 1 bay leaf per sweetbread

• Sweat the onions, butter, lamb fat, thyme & mushrooms and cook until soft

• In a separate pan, reduce the madeira by half

• Add the flour to the the mushroom mix and cook out for 15 mins

• Then add the reduced madera bring to a simmer

• Add the stock & milk and cook out constantly stirring to a thick sauce

• Season

• Roll pastry to 5m thickness cut 2 disks approx. 10cm wide

• Cut a hole out of the second disk with 3 sizes smaller cutter

• Pin the first disk and egg wash

• Lay the second disk ring over the first and egg wash again

• Set in fridge to rest for 1 hour

• Cook at 170 until risen and coloured around 20 mins

• Reduce temp of oven to 140’c and cook for 10 more mins

• Cool on wire rack

To Plate

• Colour off sweetbreads in foaming butter

• Once coloured deglaze with a little honey and merlot vinegar

• Add to sweetbread sauce and heat through

load the Bouchee with the sweetbreads and sauce, finish with a little veal jus

And sliced black truffle

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