Braised Sweetbreads

* Exported from MasterCook *

Braised Sweetbreads

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Fixed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sweetbreads -- Calf's
1/8 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
2 tablespoons flour
3 tablespoons cooking oil -- flavorless
2 tablespoons shallot -- finely minced
1 cup dry sherry
1 cup low sodium chicken broth
1/2 cup whipping cream
2 tablespoons unsalted butter
lemon slice

PREHEAT OVEN TO 375F.

Pat the sweetbreads dry and peel and discard the most obvious membranes
without breaking the sweetbreads into small pieces. Mix mace, salt and
pepper with flour, and dust the sweetbreads, shaking off the excess.
Heat the oil in a heavy, oven-proof frying pan over medium heat on the
stove and add the sweetbreads. Cook until they are dark golden on both
sides, about 5 minutes per side. Do not crowd the pan or they won't
brown. Tilt the pan and pour off any remaining oil and add the
shallots, wine and broth and bring to a boil. Cover the skillet and
transfer to the oven. Turn temperature to 325F and cook 35 minutes,
turning once. Remove pan from oven and use a slotted spoon to transfer
the sweetbreads to a platter. Add the cream to the cooking juices and
quickly boil the liquid until it starts to become sauce-like, about 10
minutes. Remove from the heat and whisk in the butter. When it's time
for dinner, strain the sauce over the sweetbreads; decorate with slices
of lemon.



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