Sweetbreads And Mushrooms Recipes

SWEETBREADS AND MUSHROOMS

Steps:

• To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
• When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
• Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
• The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.

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.

MEMPHIS SWEETBREADS AND MUSHROOMS

Steps:

• Poach sweetbreads for 20 minutes in water to cover (adding 1 teaspoon salt and 1 tablespoon vinegar per quart of water).
• Drain and cover with very cold water or chipped ice until firm.
• When firm enough to handle, remove all loose membranes.
• Saute sweetbreads in 1 tablespoon of butter.
• Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.
• Simmer until thickened.
• Saute mushrooms in remaining butter, blend in remaining flour, add sale, pepper and milk.
• When thickened, combine with sweetbread mixture and turn into an oven-proof casserole.
• Cover with toasted bread crumbs and dot with butter.
• Bake in a 400F oven for 5 to 8 minutes.