Paupiettes Of Turkey Sweetbreads And Mushrooms Recipes

PAUPIETTES OF TURKEY, SWEETBREADS AND MUSHROOMS

Steps:

• Heat 1 tablespoon of the butter and the vegetable oil in a heavy 2- to 3-quart saucepan or heat-proof casserole. Add half the shallots, and cook over medium heat until lightly browned. Add the paupiettes, and briefly brown them on both sides.
• Add the wine and stock to the saucepan, cover and cook over medium-low heat for about 35 minutes, or until the juices run clear and an instant-read thermometer registers 150 degrees when inserted into the center. Remove the paupiettes from the pan.
• While the paupiettes are cooking, heat the remaining butter in a skillet. Add the mushrooms and remaining shallots, and cook over high heat until the mushrooms are lightly browned. Stir in the Cognac, scrape the pan, and set aside.
• When the paupiettes have been removed from the pan, stir in the contents of the skillet. Cook briefly, until the sauce is lightly thickened. If desired, the cream can be added at this point and the sauce cooked for a few minutes longer. Season with salt and pepper.
• Return the paupiettes to the pan briefly to reheat them, basting with the sauce, then serve, sprinkled with the chervil.

TURKEY PAUPIETTES WITH CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Pound the escalopes between 2 pieces of plastic wrap until very thin. Season with salt and pepper, and set aside. Melt the butter in a saute pan and gently fry the onion. Meanwhile, combine the ground pork, bread crumbs, parsley, and sage in a bowl and when the onion is soft, add it. Season the mixture well with salt and pepper. Fry a tiny piece of the mixture and taste to check the seasonings. Adjust as necessary. Divide the mixture among the escalopes. Wrap them into bundles and tie each one with 3 strings to secure. Wrap the bundles in plastic wrap and twist to shape into rounds, then remove the plastic.
• Fry the lardons, and remove to a plate, leaving the fat behind. Now brown the turkey bundles well on all sides. Deglaze the pan with the Cognac and reduce to about 1 tablespoon. Add the stock, cooked bacon, and blanched Brussels sprouts. Cover, and simmer until tender, about 15 minutes. Add the chestnuts, turning the paupiettes over as you do so, and continue cooking, 5 to 7 minutes. Stick a metal skewer in and touch it to your lip to make sure the centre is completely cooked. The skewer should be very hot. Cook's Note: Serve with a squash or pumpkin puree.