Sweetbreads With Wild Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Oil,
1 lbs: Prepared sweetbreads,
, previous recipe
Salt and pepper,
1/2 cup: Flour seasoned with 1,
TB Creole spice,
3 tbsp: Butter,
2 tbsp: Minced shallots,
1 cup: Wild mushrooms, sliced
1 tsp: Minced garlic,
1 cup: Veal stock,
1 tbsp: Chopped thyme,
2 tbsp: Heavy cream,
Chopped parsley, for
Garnish,
Directions:
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
ESSENCE OF EMERIL SHOW #EE102
Source from luhu.jp
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
ESSENCE OF EMERIL SHOW #EE102
Source from luhu.jp
Tags
Emeril