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| VEAL SWEETBREADS IN A CHAMPAGNE SAUCE |
| 6 servings |
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| INGREDIENTS: STOCK |
3 lbs veal sweetbreads
1 onion, diced
4 celery sticks, diced
2 carrots, diced
1 lemon, sliced in half
4 bay leaves
2 C dry white wine
5 C water
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| METHOD: |
| Make stock with ingredients and then cool.
Cook sweetbreads for two hours.
Take sweetbreads out and remove fatty parts.
Slice them and pan broil in olive oil.
Add mushrooms, browned.
Flambé with brandy.
Add dijon mustard, heavy whipping cream, champagne and reduce
for 5 minutes till sauce thickens. |
| INGREDIENTS: SAUCE |
1/2 lb mushrooms
1 t dijon mustard
1/4 C brandy
1 C champagne
1 1/2 C heavy whipping cream
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