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CATEGORY CUISINE TAG YIELD
Dairy Import, New, Text 1 Servings

INGREDIENTS

1 t Oil
1 lb Prepared sweetbreads
previous recipe
Salt and pepper
1/2 c Flour seasoned with
1 T Creole spice
3 T Butter
2 T Minced shallots
1 c Wild mushrooms, sliced
1 t Minced garlic
1 c Veal stock
1 T Chopped thyme
2 T Heavy cream
Chopped parsley, for
garnish

INSTRUCTIONS

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 Recipe By     :ESSENCE OF EMERIL SHOW
#EE102  Posted to MC-Recipe Digest V1 #290  Date: Sun, 10 Nov 1996
00:24:21 -0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 734
Calories From Fat: 453
Total Fat: 51.7g
Cholesterol: 132.7mg
Sodium: 668.2mg
Potassium: 218.5mg
Carbohydrates: 61.9g
Fiber: 4.8g
Sugar: <1g
Protein: 9.7g


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