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Sweetbreads with mushrooms and cream

Despite long preparation, this dish is well worth the time and effort. Serve with light vegetables such as creamed or boiled new potatoes and French or runner beans.

ingredients

serves 4
Cooking oil and butter for frying
12 pickling onions, peeled
1/2 kg (1 lb) calf's or lamb's sweetbreads, prepared
1 tbsp spoon flour
Salt and freshly ground black pepper
2 tbsp spoons brandy (optional)
300 ml (1/2 pint) dry white wine or dry white wine and chicken stock, mixed
1 bouquet garni
175 g (6 oz) button mushrooms, cleaned and sliced
150 ml (1/4 pint) fresh double cream
Freshly chopped parsley to finish

method

1. Heat a spoon of oil and knob of butter in a frying pan. Add the onions and fry gently until golden. Add the sweetbreads and fry until golden-brown, stirring constantly.

2. Stir in the flour and sprinkle with the seasoning. If using brandy, pour in and set it alight.

3. Add the wine or wine and stock, stirring well. Bring slowly to the boil, then lower the heat. Add the bouquet garni, cover the pan and simmer gently for 45 minutes or until the sweetbreads are tender.

4. Add the mushrooms 5 minutes before the end of cooking time and discard the bouquet garni.

5. Stir in the double cream. Be careful not to let the sauce boil or the cream will curdle. Adjust seasoning. Transfer to a hot serving platter, sprinkle with a little parsley and serve immediately.

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