Sweetbreads With Wild Mushrooms
| 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>
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Nutrition (calculated from recipe ingredients)
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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