Ingredients
- 2-pairs (1 1/2 pound) calves sweetbreads
- 3 Tbs. butter
- 1 onion sliced
- 1 carrot sliced
- 1/2 cup veal or chicken stock
- 1/2 cup white wine or 1/2 cup more stock
- 1 clove garlic, crushed
- 1/4 tsp. thyme
- 1 bay leaf
- salt and pepper
- For sauce:
- 1 Tbs. butter
- 1 Tbs. flour
- onion puree (made with 3 large Bermuda onions or mild onions, blanched, and simmered in stock for 8 to 10 minutes, then drained and pureed)
- 1-2 Tbs heavy cream (optional)
- To finish:
- 1 cup mushrooms, sliced and cooked in 1 Tbs. butter
- 1/2 cup (1/4 pound) cooked ham, cut in strips
- 2 Tbs. grated gruyere cheese
Directions
Soak, blanch and trim sweetbreads and press them between two plates until cold.
In a skillet or shallow flame proof casserole heat butter and saute sweetbreads for about 5 minutes on each side. After turning them, add the onion and carrot, shake pan to prevent sticking and continue cooking until vegetables are soft. Pour in stock, or wine and stock, garlic, herbs and seasoning, cover and simmer on top of stove for 25 to 35 minutes or until sweetbreads are very tender. Remove and keep warm. Strain and reserve liquid.
To make sauce: Melt butter, stir in flour and liquid from sweetbreads. Bring to a boil and add onion puree: simmer 2 to 3 minutes or until sauce coats the back of a spoon. Add cream if using, and season to taste.
To finish: Slice sweetbreads diagonally in 2-3 pieces and arrange in warm ovenproof dish. Scatter mushrooms and ham on top., spoon over sauce and sprinkle with grated cheese. Bake in a hot oven (400*F. for 8t0 10 minutes, or until browned and serve with boiled rice or mashed potatoes.
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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
crzylegs@erols.com
Sweetbreads Soubise