Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Oil

  2. 1 lb 454g / 16oz Prepared Sweetbreads - seeNote Salt - to taste Freshly-ground black pepper - to taste

  3. 1/2 cup 31g / 1.1oz Flour - seasoned with

  4. 1 tablespoon 15ml Bayou Blast -

  5. 3 tablespoons 45ml Butter

  6. 2 tablespoons 30ml Minced shallots

  7. 1 cup 237ml Wild mushrooms - sliced

  8. 1 teaspoon 5ml Minced garlic

  9. 1 cup 237ml Veal stock

  10. 1 tablespoon 15ml Chopped thyme

  11. 2 tablespoons 30ml Heavy cream Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Prepared Sweetbreads" and "Bayou Blast - { Emeril's Creole Seasoning}" recipes which are included in this collection. 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. This recipe yields 2 servings.


Send feedback