Morels stuffed with sweetbreads (after tabourdiau)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Morels |
| 50 | grams | Onion, minced fine |
| 20 | grams | Shallots, minced fine |
| 5 | grams | Chervil, minced |
| Butter | ||
| Salt & pepper | ||
| 400 | grams | Lamb sweetbreads |
| 300 | millilitres | Veal or chicken stock (abt) |
| 300 | millilitres | Port wine (about) |
| 1 | Thyme sprig | |
| 1 | Bay leaf | |
| Salt & pepper | ||
| 5 | grams | Chervil, minced |
| 1 | Egg yolk | |
| Butter | ||
| Flour & water for paste | ||
Directions
Trim, rinse and drain the morels.
Cut the stems off and hash them fine. Saute these with onion, shallot, and chervil in a little butter. Season with salt and pepper. Set this duxelles aside to cool.
Blanch and clean the sweetbreads. Put them in a saucepan with a mixture of stock and Port wine and the herbs; bring this to a boil and reduce heat to low. Add the sweetbreads and allow to cook over low heat for about ½ an hour. Drain and cool the sweetbreads.
Chop the sweetbreads and mix them with the duxelles. Season again with salt and pepper and chervil. Moisten with some of the braising juice as necessary. Bind with the egg yolk. Put the mixture into a pastry bag and pipe it into the morels.
Saute the morels in butter. Remove them with a slotted spoon to a baking dish.
Combine the braising liquid with the mushroom juice; reduce this by half and pour it over the morels.
Cover the baking dish and seal it with a flour paste. Set this dish in a larger dish half full of hot water. Bake the whole in a hot oven for 20 min. Recipe posted by Michael Loo From: Ian Hoare Date: 05-23-96 (20:21) Winquest Pc (199) Cooking