Ingredients Jump to Instructions ↓

  1. 1 teaspoon oil

  2. 1 pound prepared sweetbreads (previous recipe) Salt and pepper

  3. 1/2 cup flour seasoned with

  4. 1 tablespoon Creole spice

  5. 3 tablespoons butter

  6. 2 tablespoons minced shallots

  7. 1 cup wild mushrooms, sliced

  8. 1 teaspoon minced garlic

  9. 1 cup veal stock

  10. 1 tablespoon chopped thyme

  11. 2 tablespoons heavy cream Chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. 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


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