Ingredients:
• 1 Endive
• 1/2 Beef Sweetbread
• 3 Morillas / Morels
• 1 Egg
• 2 Chalots
• Olive Oil
• Butter
• Cream
• Croutons
• Sugar
• Salt
• Chicken Bouillon
• Dark Bouillon
Directions:
Endive: Cook the endive in white bouillon (bouillon of chicken) and butter with a some sugar and salt. Cover it and place it in the oven at 180ºC untill it is cooked. Remove and keep aside.
Beef Sweetbreads (Mollejas): Leave the Mollejas 24 hours in salty Water. After 24 hours you cook them in boiling water (till they turn white). When they are whiten, cut them in halves and roast them in a frying pan untill they are gold coloured. Keep aside.
Sauce of Morillas: Hydrate the dried Morillas in water and sauté them with the Mollejas. Keep them aside for the preparation of the final dish.
Sauce: Depp the Chalotas in butter and add the water used ti hydrate the Morillas. Leave to reduce and add two tablespoons of dark Bouillon (to obtain from toasted bones of Beef) and two tablespoons of cream. Let it boil for 5 minutes and keep aside.
Poached Egg: Put in a bowl a plastic film, so you can put the Egg in there without shell. Add a tablespoon of Olive Oil and close the plastic without leaving air bubble in it. Cook the egg (in the plastic) in boiling water during 7 minutes. Remove the plastic and put aside the Egg for the final dish making
Croutons: Use dried bread or prepared croutons
Making up the dish: Put the Egg on the plate, put the endive next to it. On top of the Endive we put the salted Morillas and Sweetbread of Beef. Pour over the Egg and Endive the Morillas Sauce and decorate it with croutons.
Serves 1.
Source: the kitchen of Gran Hotel Son Net in Mallorca
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