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Veal Sweetbreads in Wine Sauce over Sweetbread
1 lb sweetbreads
2 tablespoons salt
2 tablespoons extra-virgin olive oil
6 ounces of seasoned flour for dredging
1 pint Wine sauce
4 ounces sliced portabella mushrooms
Yield: 6 Portions
Rinse and clean sweetbreads of any excess membrane. Soak for 1 hour. Drain sweetbreads in a colander. Then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers Season with salt and pepper and dredge in flour.
Bring sauté pan to med heat with 2 tblsp olive oil. Place sweetbread pieces in heated pan and sauté turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and reserve. Add mushrooms to pan and sauté for 2 minutes.
Remove excess oil from pan and deglaze with white wine. Add Wine sauce to pan and mushrooms and place reserved sweetbreads back into pan with sauce. Simmer for 5 minutes and serve over thinly sliced Challah toast points.
Wine sauce
1 cup good beef stock
Salt and pepper
2 tablespoons butter
2 tablespoons flour
4 ounces white wine
Cook the flour and butter together until brown, stirring briskly.
Add the stock, stirring or beating constantly to prevent lumping.
Simmer for 15 minutes. Add wine and simmer for 5 more minutes. strain and reserve.
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