INGREDIENTS:2 ¼ pounds (24 pieces) veal sweetbreads (IMPS/NAMP 3722), poached, sliced as needed, salt and pepper as needed, tapioca flour ½ cup butter 36 crayfish tails 12 baby artichokes, quartered, blanched 12 Tbsp. crayfish oil (recipe follows) 12 oz. watercress, large stems removed 12 Tbsp. sherry vinaigrette (recipe follows) to taste, salt and pepper 12 Tbsp. mustard jus (recipe follows) 4 tsp. chopped fresh tarragon 12 tsp. butter 12 tsp. mild garlic purée (recipe follows) 12 tsp. ...
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