A May Dish of Sweetbreads and Turnips
|Veal sweetbreads||1 Pound, soaked, parboiled, membrane removed, pressed under weights|
|Young turnips||3 Pound, cut into 1-inch balls|
|Confectionery sugar||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , thinly sliced|
|Onion||1 , thinly sliced|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Chopped fresh chervil||1⁄3 Cup (5.33 tbs)|
In a large saucepan, melt 6 tablespoons [90 ml.] of the butter, add the turnips and sprinkle them with the sugar.
Pour in the water and cook the turnips uncovered over low heat for about 20 minutes, or until the water has evaporated and the turnips are tender and glazed with a golden sheen.
If the turnips appear to be glazing before they are tender, add a little water to prolong the cooking.
Salt and pepper the turnips and reserve them in a warm place.
While the turnips are cooking, melt 4 tablespoons [60 ml.] of the butter in a heavy, nonreactive skillet just large enough to hold the sweetbreads side by side.
Add the carrot, onion and parsley and cook over low heat until lightly colored about 12 minutes.
Then put the sweetbreads on top of the vegetables and cook them over low heat for 10 minutes, turning them frequently.
Sprinkle the sweetbreads with the vermouth and let the liquid come to a simmer.
Add salt and pepper.
Cover the skillet and continue cooking the contents over very low heat for 10 minutes.
Arrange the sweetbreads on a serving dish surrounded by the turnips, sprinkle the sweetbreads with the chervil and pour the cooking liquid over them.
If you like, you can boil the cooking liquid for a few minutes to reduce it slightly, then thicken it off the heat by beating in the rest of the butter before pouring the liquid over the sweetbreads.