Sweetbread Vol Au Vents
|Sweetbreads||1 Pound, blanched for 10 minutes (450 Gram)|
|Stock||315 Milliliter (1 1/4 Cups)|
|Lemon juice||1 Teaspoon|
|Mushrooms||1⁄4 Pound, chopped (125 Gram)|
|Black olives||6 , pitted and sliced|
|Vol au vent cases||8 Small, baked and kept hot|
Cut the sweetbreads into pieces and put them into a large saucepan.
Add the stock, lemon juice and bay leaf and bring to a boil.
Reduce the heat to low, cover the pan and simmer for 10 minutes.
Remove the pan from the heat and transfer the sweetbreads to a plate.
Strain the stock.
Melt the butter in a saucepan.
Add the mushrooms and cook, stirring, for 2 minutes.
Stir in the flour.
Add half the reserved stock gradually, stirring constantly, and bring to a boil.
Cook the sauce for 2 to 3 minutes or until it thickens.
Stir in the sweetbreads, olives and cream and season to taste.
Simmer gently over low heat until the sweetbreads are heated through.
Spoon the mixture into the hot vol-au-vent cases and serve.