1 ts Oil
1 lb Prepared sweetbreads;
-(previous recipe)
Salt and pepper
1/2 c Flour seasoned with
1 tb Creole spice
3 tb Butter
2 tb Minced shallots
1 c Wild mushrooms,; sliced
1 ts Minced garlic
1 c Veal stock
1 tb Chopped thyme
2 tb Heavy cream
Chopped parsley,; for
-garnish
Preheat oven to 350 degrees. In a saute pan heat oil. Season sweetbreads~
with salt and pepper, dredge them in seasoned flour and add them to hot
pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first
side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking
dish. Roast in oven 7 to 10 minutes while you make sauce.
In saute pan cook shallots and mushrooms in pan drippings for 3 minutes,
tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil
and begin to reduce. Stir in cream and butter and adjust seasonings to
taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce
and garnish with chopped parsley.
Yield: 2 servings
Yields
1 Servings