| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
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:
“Make God smile again. Accept his forgivenesess”