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Sweetbread Vol Au Vents

Western.Chefs's picture
Ingredients
  Sweetbreads 1 Pound, blanched for 10 minutes (450 Gram)
  Stock 315 Milliliter (1 1/4 Cups)
  Lemon juice 1 Teaspoon
  Bay leaf 1
  Butter 2 Tablespoon
  Mushrooms 1⁄4 Pound, chopped (125 Gram)
  Flour 1 Tablespoon
  Black olives 6 , pitted and sliced
  Cream 3 Tablespoon
  Vol au vent cases 8 Small, baked and kept hot
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Mushroom
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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