Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu

Eleven years ago while giving an anesthetic for a ruptured ectopic pregnancy (at two months gestation) I was handed what I believed was the smallest living human ever seen… Within the sac was a tiny human male swimming extremely vigorously in the amniotic fluid . . . This tiny human was perfectly developed, with long, tapering fingers, feet and toes. It was almost transparent, as regards to the skin, and the delicate arteries and veins were prominent to the ends of the fingers. The baby was extremely alive and swam about the sac approximately one time per second, with a natural swimmer's stroke. It is my opinion that if the lawmakers, and people realized that very vigorous life is present it is possible that abortion would be found more objectionable than euthanasia.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1 1/2	lb	Calf's sweetbreads, soak
		blanch and trimmed
1	qt	Court bouillon
1	c	Flour
		Salt and pepper
1/2	c	Olive oil
4		Roma tomatoes, split in half
1		Head of roasted garlic
		cloves removed
2		Shallots, thinly sliced
1	c	Blanched green lentils
1/2	c	Red wine
2	c	Veal reduction
3	T	Finely chopped parsley
2	T	Cold butter

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA43  Place the sweetbreads in the court bouillon
and poach them for 20 to  25 minutes. Remove the sweetbreads and press
them between two plates  with a 2 pound weight on top. Place the
sweetbreads in the  refrigerator and chill completely. After the
sweetbreads are chilled  cut the sweetbreads into nuggets or small
pieces. Season the flour  with salt and pepper. Dredge the sweetbreads
in the seasoned flour,  covering each side completely. Set the
sweetbreads aside. Season the  tomatoes with olive oil, salt and
pepper. Place on a baking sheet and  roast for 15 minutes remove from
the oven and cool. After the  tomatoes have cooled, julienne the
tomatoes. In a saute pan, heat 2  tablespoons of the olive oil. When
the oil is hot, add the tomatoes,  garlic, shallots and lentils. Saute
for 2 minutes. Season with salt  and pepper. Add the red wine and cook
for 1 minute. Add the veal  reduction and bring up to a simmer. Simmer
the sauce for 2 to 3  minutes. Stir in the parsley and butter. In a
second saute pan, heat  the remaining olive oil. When the oil is hot,
saute the sweetbreads  until crispy, about 2 to 3 minutes. Remove the
sweetbreads from the  oil with a slotted spoon. Add the crispy
sweetbreads to the ragu and  cook for 1 minute. Serve the sweetbreads
immediately.  Yield: 4 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 09, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2232 Calories From Fat: 999 Total Fat: 113.1g Cholesterol: 29.4mg Sodium: 1855.1mg Potassium: 2889.9mg Carbohydrates: 263.5g Fiber: 9.6g Sugar: 8.4g Protein: 49.1g