Sweetbreads And Ham Under Glass
|Sweetbreads||3 Pound (6 Pairs)|
|Lemon juice||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|Mushroom caps||12 , 2 inches in diameter, rubbed lightly with a damp paper towel|
To prepare the sweetbreads for poaching, soak them for about 2 hours in enough cold water to cover them, changing the water every 45 minutes or so.
Then soak again, for another hour, in 2 quarts of cold water mixed with 2 tablespoons of lemon juice and 2 teaspoons salt.
Separate the sweetbread lobes, and cut away and discard the soft, white connecting tubes.
With a small, sharp knife, pull off as much of the thin outside membrane of the sweetbreads as you can without tearing the delicate flesh.
Place the sweetbreads in a 2-quart enameled or stainless-steel saucepan, and add 2 cups of watet and 2/3 cup of sherry.
If the liquid doesn't quite cover the sweetbreads, add more water.
Bring to a simmer over moderate heat, then lower the heat and cook as slowly as possible, uncovered, for about 15 minutes.
Drain, plunge into cold water for 5 minutes, then drain again.
Pat dry with paper towels.