Poutine of crispy veal sweetbread

Montreal's Poutine week is back! Stand out and offer a veal poutine!


  • 200 g (1/2 lb) veal sweetbread
  • Flour in sufficient quantity
  • Egg in sufficient quantity
  • Breadcrumbs in sufficient quantity
  • Oil in sufficient quantity
Sauce :
  • 1 cup (250 ml) prepared veal stock
  • 375 ml (1½ cups) demi-glace sauce
  • 5 ml (1 teaspoon) Cajun seasoning or for more spicy sauce, increase the amount of seasoning
  • Salt and pepper to taste
  • Fried potatoes
  • Cheese curds


  1. In a casserole, pour the veal stock, demi-glace and Cajun seasoning. Bring to boil and reduce the sauce to a creamy sauce. If necessary, adjust the seasoning by adding salt and pepper.
  2. Pare the sweetbreads and place them in a cold lemon water.
  3. Separate the lobes taking care to remove the connective and adipose tissues surrounding the sweetbreads and return them to the lemon water.
  4. Drain the sweetbreads and then bread them in flour, egg and breadcrumbs.
  5. Heat the oil and fry the sweetbreads until the breadcrumbs are golden and keep warm. Crispy 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 fries and cheese curds, add the sauce and finish with crispy sweetbreads.