INGREDIENTS

INSTRUCTIONS

Soak the sweetbreads in a large bowl of cold water for 3 hours,
changing the water several times. Then remove the sweetbreads from  the
water and gently pull away as much of the outer membrane as you  can,
being careful not to tear the flesh. Soak the sweetbreads again  for 1
hour, this time in a large bowl of cold water with 1 teaspoon  of
coarse salt. Remove from the water and peel away more of the  membrane.
Separate the sweetbreads into its 2 lobes.  Fill a medium saucepan with
5 cups cold water, 1 teaspoon coarse salt  and the white wine vinegar.
Place the sweetbreads in the pan and  slowly bring the water to a
simmer over moderate heat (this should  take about 10 minutes). Allow
the water to simmer very gently for  another 5 minutes. (The
sweetbreads should be firm on the outside,  but still give a little
when squeezed). Remove sweetbreads and place  them in ice water for 10
minutes to stop the cooking.  Dry sweetbreads and place in a heavy loaf
pan or a terrine lined with  plastic wrap. Cover with another layer of
plastic wrap. Place another  heavy loaf pan or terrine on top to weigh
down the sweetbreads, and  place in the refrigerator for at least 3
hours or overnight.  When ready to cook, bring a large saucepan of
water to a boil and cook  haricots verts until they are crisp but
slightly tender, about 5  minutes. Remove and reserve at room
temperature.  In a small bowl combine the lemon juice with the balsamic
vinegar and  1 tablespoon of the shallots. Slowly whisk in the hazelnut
oil.  Season to taste with salt and the additional black pepper.
Reserve.  Place 2 tablespoons of the vegetable oil in a large skillet
over  moderately high heat. When the oil is hot but not smoking, add
remaining shallots and saute, stirring constantly, for 3 minutes. Add
mushrooms, making sure the pan is not overcrowded. (It may be
necessary to saute the mushrooms in 2 batches). Saute with a big  pinch
of salt, shaking the pan occasionally, until mushrooms are  nicely
browned, about 5 to 7 minutes. Remove mushrooms from skillet  and
reserve. If there is liquid in the pan that the mushrooms have  given
off, boil it until it is reduced to 1 to 2 tablespoons and pour  over
the mushrooms.  With a very sharp knife, cut the weighted sweetbreads
into broad  slices that are about 1/4 inch thick. Combine the flour,
the  remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of
black  pepper on a plate and mix well. Add the remaining 3 tablespoons
of  vegetable oil to the skillet in which the mushrooms cooked, and
place  over high heat. Dredge sweetbread slices in the seasoned flour
on  both sides and add to hot oil. Saute, turning, until sweetbreads
are  browned and crispy on the outside, about 3 minutes. Remove.  Toss
reserved haricots verts and mushrooms together. Toss mixture with
about half the hazelnut vinaigrette. Place one-fourth of the mixture
on each of 4 plates. Nestle pieces of the crispy sweetbread slices
among the haricots verts/ mushroom mixture, and drizzle the remaining
vinaigrette over the sweetbread slices. Garnish with chervil.  Yield: 4
first course servings  Suggested drink: Domaine Laroche Chablis Premier
Crus, Les  Fourchaumes 1987  Converted by MC_Buster.  Recipe by: TASTE
SHOW #TS1G06  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4050
Calories From Fat: 3111
Total Fat: 347.5g
Cholesterol: 636mg
Sodium: 9990.3mg
Potassium: 1634.3mg
Carbohydrates: 59.3g
Fiber: 3.1g
Sugar: 5.3g
Protein: 164.9g