sweetbreads with wild mushrooms
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Oil |
| 1 pounds | Prepared sweetbreads |
| (previous recipe) | |
| Salt and pepper | |
| ½ cup | Flour seasoned with 1 |
| TB Creole spice | |
| 3 tablespoons | Butter |
| 2 tablespoons | Minced shallots |
| 1 cup | Wild mushrooms, sliced |
| 1 teaspoon | Minced garlic |
| 1 cup | Veal stock |
| 1 tablespoon | Chopped thyme |
| 2 tablespoons | Heavy cream |
| Chopped parsley, for | |
| Garnish |
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
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