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- 4 pair’s calf’s sweetbreads
- 1 tablespoon vinegar
- 3 cups water
- 3 teaspoons salt
- 4 tablespoons chicken fat
- 1 cup diced onions
- 1 pound mushrooms, sliced
- 2 tablespoons potato flour
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 3 tablespoons minced parsley
Wash the sweetbreads and soak in cold water for 20 minutes and drain.
Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.
Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet.
Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley.
Heat and serve on toast or in patty shells. Serves 8 to 10 as a first course.