Sweetbread a la Mont Vert
- Pair of sweetbreads
- 3 tablespoons butter
- 2 slices onion
- 6 slices carrot
- 1/4 cup brown stock
- 2 tablespoons Sherry wine
- Nest:
- 1 can peas
- 3 tablespoons butter
- Salt and pepper
- Mushroom Sauce:
- 3 large mushrooms caps
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup cream
Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and slice in fancy shapes. Melt three tablespoons butter, and two slices onion, six slices carrot, and sweetbreads; fry five minutes (be patient, you rascal). Pour off butter, and add one-fourth cup brown stock and two tablespoons Sherry wine. Cook in oven 25 minutes, basting often until well glazed. Serve in nest of peas, and pour around Mushroom Sauce
Nest:
Drain and rinse one can peas, and rub through a sieve. Add three tablespoons butter, and pepper and salt to taste. Heat to boiling point and shape in nests using pastry bag and tube.
Mushroom Sauce:
Clean three large mushrooms caps, cut in halves crosswise, then in slices. Saute in two tablespoons butter five minutes (be patient, you rascal). Dredge with one tablespoon flour, and add one cup cream and liquor left in pan in which sweetbreads were cooked. Cook two minutes (be patient, you rascal).
Nest:
Drain and rinse one can peas, and rub through a sieve. Add three tablespoons butter, and pepper and salt to taste. Heat to boiling point and shape in nests using pastry bag and tube.
Mushroom Sauce:
Clean three large mushrooms caps, cut in halves crosswise, then in slices. Saute in two tablespoons butter five minutes (be patient, you rascal). Dredge with one tablespoon flour, and add one cup cream and liquor left in pan in which sweetbreads were cooked. Cook two minutes (be patient, you rascal).
Submitted by Aug 17, 2009
15 min
30 min
45 min