Sweetbreads Grenobloise

Recipe Ingredients

8		Sweetbread medallions, peeled, poached,
		And pressed overnight, (see below)
1/2 cup	31g / 1.1oz	Flour
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Unsalted butter
1		Lemon - juiced
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Chopped parsley
		Sweetbreads
2		Pairs veal sweetbreads
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Vinegar

Recipe Instructions

For Sweetbreads: Rinse sweetbreads well under cold, running water. To a pot of boiling water, add the salt and the vinegar. Add the sweetbreads and reduce heat to a simmer and gently poach for 10 minutes. Remove from the poaching liquid and shock in ice water. Remove from the ice water and remove the outer membrane.

Tightly wrap the sweetbreads in plastic wrap and place in a terrine mold. Place a piece of cardboard over the sweetbreads. Place a weight on top and place in the refrigerator for at least 2 hours, preferably overnight.

In a small mixing bowl combine flour with half of the salt and pepper and season sweetbreads with remaining salt and pepper. Lightly dredge sweetbreads in flour and set aside.

In a large saute pan over medium high heat olive oil and saute sweetbreads for 2 minutes, or until golden brown. Turn and continue to cook, adding butter after 1 minute. Cook for 1 minute longer and place sweetbreads on an absorbent cloth or paper towels to drain. Add lemon juice, capers and parsley and cook for 30 seconds. Place sweetbreads on plate or serving platter, ladle sauce over sweetbreads and serve immediately.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A20) - from the - TV FOOD NETWORK

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