Sweetbreads In Champagne Sauce On Spinach Bed
|Sweetbreads||1 1⁄2 Pound (Fresh)|
|Cold water||1 Quart|
|Fresh lemon juice||1 Tablespoon|
|Champagne||2 1⁄2 Cup (40 tbs)|
|Unsalted butter||8 Tablespoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Hollandaise sauce||3 Tablespoon|
|Fresh spinach||2 1⁄2 Pound, washed, stemmed, and dried|
Soak fresh sweetbreads in cold water 2 to 3 hours.
Drain, then transfer them to a large pan.
Pour in 1 quart cold water, lemon juice, and 1/2 teaspoon salt.
Bring to a boil, reduce heat, and simmer 5 minutes.
Drain and cool.
Remove tough sinews and membranes surrounding cooled sweetbreads and separate them into small sections.
Wrap sections in toweling and place between 2 flat surfaces, such as small cheese boards.
Weigh down with a few pounds (cans work well for this) if flat objects do not exert any pressure on the sweetbreads.
Refrigerate several hours or overnight, allowing sweetbreads time to exude undesirable pink juices.
When thoroughly pressed, put sweetbreads in medium-sized pan and pour in 1 3/4 cups champagne.
Cover and simmer gently for 30 minutes.
While the sweetbreads are poaching, prepare champagne sauce and spinach bed.
For sauce, melt 6 tablespoons butter in a medium-sized pan over medium heat.
Add flour and blend with a whisk for 3 or 4 minutes.
Slowly pour in chicken stock, stir, and simmer 20 minutes longer.
Just before serving.pour in cream, remaining champagne, and Hollandaise sauce.
Make spinach bed by melting remaining 2 tablespoons butter in a large pot; add cleaned, stemmed spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook over medium heat, stirring occasionally, until spinach has wilted and is tender.