Sous Vide Spleen

Spleen recipes are nearly impossible to find, so I usually end up cooking spleen like I do liver slices.
This example, from Babes in the Woods, came with an especially gorgeous piece of caul fat, as shown in the picture below. I cut the spleen into two individual portions and similarly cut half the caul fat into two pieces to wrap each.

Into Kameko-san (the sous vide cooker) at 63C (145F) for an hour. Results as shown in the top post.

Eating Notes: Wow. The spleen was completely soft and tasted more like pate than a whole organ. I don't think I've ever had meat, even liver, this smooth, except perhaps foie gras. Unlike that treat, the spleen was not particularly rich or unctious. It was just smooth, velvety and good, with the caul fat adding a bit of umami to the mix.

I'm going to look for more sous vide liver recipes to see if there are other combinations I can try, but it will be hard to top this simple goodness.