Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | flour |
| 1.00 tablespoon | emerils essence; see * note |
| 1.00 pounds | sweetbread nuggets; cleaned |
| 4.00 tablespoon | olive oil; divided |
| 2.00 tablespoon | minced shallots |
| 1.00 tablespoon | minced garlic |
| ½ cup | cooked lentils |
| ½ cup | peeled; seeded, chopped tomatoes |
| 1½ cup | beef stock; reduced to 1 cup |
| 2.00 tablespoon | balsamic vinegar |
| ¼ cup | chopped green onions |
| 1 \N | butter; if desired |
| 2.00 tablespoon | chopped parsley |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
For the sweetbreads: In a mixing bowl, combine the flour and Emeril’s Essence. Lightly toss the sweetbreads in the flour mixture, coating each piece completely. In a saute pan, heat the olive oil. When the oil is smoking hot, add the sweetbreads. Sear the sweetbreads on each side, stirring constantly for about 1 to 2 minutes. Remove from the pan and place on a paper-lined plate. Season with Essence. For the sauce: In the same saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the lentils, tomatoes, reduction and balsamic vinegar. Season with salt and pepper. Bring up to a boil, reduce to a simmer, add the sweetbreads. Simmer the sweetbreads for about 5 to 6 minutes. Add the green onions. Finish the sauce with the butter and re-season if needed. To assemble, spoon the smothered sweetbreads into a swallow oversized bowl. Garnish with chopped parsley and fine ground black pepper. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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