Poutine with Crispy Veal Sweetbreads


  • 200 g (1/2 lb) Quebec Veal sweetbreads
  • Sufficient quantity, flour
  • Sufficient quantity, eggs
  • Sufficient quantity, bread crumbs
  • Sufficient quantity, oil


  • 250 ml (1 cup) Prepared Concentrated Veal Stock
  • 375 ml (1 1/2 cups) demi-glace sauce
  • 5 ml (1 tsp) Cajun seasoning or for a spicier sauce, increase the amount of seasoning
  • Salt and pepper to taste


  • French-fried potatoes
  • Curd cheese


  1. Pour the veal stock, demi-glace sauce and Cajun seasoning into a casserole. Bring to a boil and reduce the sauce until a creamy texture is obtained. If necessary, adjust the seasoning by adding salt and pepper.
  2. Trim the Quebec Veal sweetbreads and place in cold lemon water.
  3. Separate the lobes, taking care to remove the connective and fatty tissue surrounding the sweetbreads, and put them back in the lemon water.
  4. Drain the sweetbreads well, then bread by dredging them in the flour, egg and breadcrumbs.
  5. Heat the oil and fry the veal sweetbreads until the breading is golden. Set aside and keep warm. The crispy veal sweetbreads can be prepared in advance and heated in the oven at 350°F (175°C) for about 10 minutes.
  6. In a bowl, alternate the fries and curd cheese, add the sauce and then the crispy Quebec Veal sweetbreads.


Alternative: After placing the fries, curd cheese and sauce in a bowl, add a piece of specialty cheese on top of the sauce, cook it until golden, and then add the crispy veal sweetbreads.

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