Blanquette Ris D'Agneau En Croute

Recipe Ingredients

1 lb	454g / 16oz	Lamb sweetbreads
1		Unsliced sandwich bread loaf - (10") - cut into
		Four 2"-thk slices, slices hollowed
		Out leaving 1/2" crust
1		Egg white - beaten
		Finely-chopped parsley - to garnish
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2 cups	474ml	Veal stock
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Bay leaves
		Clarified butter - as needed
1/4 lb	113g / 4oz	Champignons
15 lbs	6810g / 240oz	White onions - parboiled 15 minutes (small)
1/2		Lemon - juiced
2 tablespoons	30ml	Cream - plus
1/4 cup	59ml	Cream
2		Egg yolks
		Hot sauce - to taste
		Paprika - to garnish

Recipe Instructions

Soak sweetbreads in bowl of cold water for 1 hour. Drain and place in fresh cold water in saucepan and bring slowly to boil. Drain and place in fresh bowl of water, then drain and remove skin. Slice in 1/2 and set aside.

Meanwhile, heat oven to 400 degrees. Paint bread with clarified butter and toast for 15 minutes. Remove from oven and lightly paint edges with egg white. Coat edges with most of parsley and keep warm.

Melt butter in saucepan and add flour. Stir to form a roux and cook 1 minute over low heat. Add veal stock, increase heat and whisk until it boils. Season with salt and pepper and add bay leaves. Reduce to simmer and cook 5 minutes.

Heat clarified butter in frying pan over medium heat. Add champignons and onions and fry gently for 2 minutes. Season with salt, pepper and lemon juice. Remove from heat and add to sauce. Add sweetbreads and simmer 5 minutes.

Combine 2 tablespoons cream with egg yolks. Add a little hot sauce to egg/cream mixture and return all to sauce, stirring carefully. Remove bay leaves and add remaining cream to sauce.

To serve, fill croustades with sweetbread mixture and sprinkle with parsley and paprika.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0233) - from the - TV FOOD NETWORK

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