Sweetbreads With Wild Mushrooms

Recipe Ingredients

1 teaspoon	5ml	Oil
1 lb	454g / 16oz	Prepared Sweetbreads - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 tablespoon	15ml	Bayou Blast - { Emeril's Creole Seasoning} - see * Note
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Minced shallots
1 cup	237ml	Wild mushrooms - sliced
1 teaspoon	5ml	Minced garlic
1 cup	237ml	Veal stock
1 tablespoon	15ml	Chopped thyme
2 tablespoons	30ml	Heavy cream
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Prepared Sweetbreads" and "Bayou Blast - { Emeril's Creole Seasoning}" recipes which are included in this collection.

Preheat oven to 350 degrees.

In a saute pan heat oil. Season sweetbreads with salt and pepper, dredge them in seasoned flour and add them to hot pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking dish. Roast in oven 7 to 10 minutes while you make sauce.

In saute pan cook shallots and mushrooms in pan drippings for 3 minutes, tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil and begin to reduce. Stir in cream and butter and adjust seasonings to taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce and garnish with chopped parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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