INGREDIENTS:1 ½ cups veal sweetbreads, blanched and braised through, diced into ¼-inch pieces and patted dry on paper towels 2 Tbsp. sweet unsalted butter 2 Tbsp. shallots, chopped fine 3/4 cup pate a choux (cream puff dough) 1 3/4 cup potaotes, peeled, boiled and passed through a food mill 2 cups panko bread crumbs 1 cup all-purpose flour 3 eggs beaten with 2 Tbsp. waterBlack Truffle Vinaigrette: 12 oz. grapeseed oil 12 oz. black truffle oil ½ cup black truffle juice 1 oz. lemon juice 1 ...
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