Veal Sweetbreads in Spinach
|Veal sweetbreads||1 1⁄4 Pound, soaked, parboiled, membrane removed, pressed under weights|
|Garlic||1 Clove (5 gm), chopped|
|Thyme sprig||1 Small|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Meat stock||1 Quart|
|Beurre maine||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs) (Curry Powder)|
|Spinach leaves||8 , blanched|
Melt 5 tablespoons [75 ml.] of the butter in a saucepan and add the mixed vegetables, garlic, thyme, bay leaf and clove.
Stew the mixture very gently until the onions are transparent—about 15 minutes—then place the sweetbreads on top.
Moisten the ingredients with the wine and add just enough stock to cover them.
Cover the pan and cook over low heat for 15 minutes.
Remove the sweetbreads and keep them warm.
To make the sauce, strain the cooking liquid into a clean pan and reduce it by half over high heat.
Whisk the pieces of beurre manie into the reduced liquid.
Add the mustard, a pinch of curry powder and the cream.
Reduce this sauce until it is thick enough to coat the back of a spoon.
Cut the sweetbreads into eight equal-sized pieces.
Roll each piece in a freshly parboiled spinach leaf and keep the sweetbreads warm in a serving dish.
Strain the sauce through a fine-meshed sieve and check the seasoning.
Beat in the rest of the butter, pour the sauce over the sweetbreads and serve them at once.