| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
French, Lamb, Meats, Mushrooms, Sweetbreads |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Morels |
| 50 |
g |
Onion, minced fine |
| 20 |
g |
Shallots, minced fine |
| 5 |
g |
Chervil, minced |
|
|
Butter |
|
|
Salt & pepper |
| 400 |
g |
Lamb sweetbreads |
| 300 |
|
Veal or chicken stock, abt |
| 300 |
|
Port wine, about |
| 1 |
|
Thyme sprig |
| 1 |
|
Bay leaf |
| 1 |
|
Egg yolk |
|
|
Flour & water for paste |
INSTRUCTIONS
Trim, rinse and drain the morels. Cut the stems off and hash them
fine. Saute these with onion, shallot, and chervil in a little butter.
Season with salt and pepper. Set this duxelles aside to cool. Blanch
and clean the sweetbreads. Put them in a saucepan with a mixture of
stock and Port wine and the herbs; bring this to a boil and reduce
heat to low. Add the sweetbreads and allow to cook over low heat for
about 1/2 an hour. Drain and cool the sweetbreads. Chop the
sweetbreads and mix them with the duxelles. Season again with salt and
pepper and chervil. Moisten with some of the braising juice as
necessary. Bind with the egg yolk. Put the mixture into a pastry bag
and pipe it into the morels. Saute the morels in butter. Remove them
with a slotted spoon to a baking dish. Combine the braising liquid
with the mushroom juice; reduce this by half and pour it over the
morels. Cover the baking dish and seal it with a flour paste. Set this
dish in a larger dish half full of hot water. Bake the whole in a hot
oven for 20 min. Recipe posted by Michael Loo From: Ian Hoare
Date: 05-23-96 (20:21) Winquest Pc (199) Cooking
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