1 1/2 lb (700 g) lambs' sweetbreads
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and chopped
8 oz (225 g) button mushrooms, wiped
scant 1/2 (us) cup (100 ml) brandy
3/4 cup (6 oz.) fresh single cream
2 egg yolks
salt and freshly ground pepper
chopped fresh parsley to garnish
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and chopped
8 oz (225 g) button mushrooms, wiped
scant 1/2 (us) cup (100 ml) brandy
3/4 cup (6 oz.) fresh single cream
2 egg yolks
salt and freshly ground pepper
chopped fresh parsley to garnish
method
1. Soak the sweetbreads in cold water for about 4 hours, changing the water several times. Blanch by putting into a pan of cold water then bring to the boil; boil for 2 minutes. Drain and dry sweetbreads on a clean cloth. Snip away any membrane, cut crosswise into slices.
2. Melt half the butter in a frying pan, add the onion and mushrooms; cook until tender. Drain and reserve. Add remaining butter to pan juices, reheat and saute sweetbreads for 5 minutes.
3. Heat the brandy, ignite and, while flaming, pour over sweetbreads. Cook gently for 10 -15 minutes until tender.
4. Combine the fresh cream and egg yolks. Add some hot pan juices to egg mixture, return to pan.
5. Add the onion and mushroom, heat gently to thicken - do not boil. Adjust seasoning to taste.
6. Serve garnished with parsley.
2. Melt half the butter in a frying pan, add the onion and mushrooms; cook until tender. Drain and reserve. Add remaining butter to pan juices, reheat and saute sweetbreads for 5 minutes.
3. Heat the brandy, ignite and, while flaming, pour over sweetbreads. Cook gently for 10 -15 minutes until tender.
4. Combine the fresh cream and egg yolks. Add some hot pan juices to egg mixture, return to pan.
5. Add the onion and mushroom, heat gently to thicken - do not boil. Adjust seasoning to taste.
6. Serve garnished with parsley.
serving amount
serves 4-6
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