Sauteed Sweetbreads Saint Medard
|Calf's sweetbreads||1 , soaked, blanched and trimmed|
|Seasoned flour||2 Tablespoon|
|Mushrooms||1⁄4 Pound, sliced (125 Gram)|
|Black olives||1⁄3 Cup (5.33 tbs), pitted and sliced (50 Gram)|
|Madeira wine||4 Tablespoon|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Lemon)|
|Sour cream||125 Milliliter (1/2 Cup)|
|Fried bread triangles||8|
|Freshly ground black pepper||To Taste|
If you have time, press the sweetbreads between two pieces of waxed paper with a weight on top for at least 2 hours or overnight.
This improves the texture and gives the sweetbreads an even thickness.
Slice the sweetbreads in half horizontally and coat them in the flour.
Heat the butter and oil in a frying pan and saute the sweetbreads until golden on both sides.
Heat the brandy in a ladle or small saucepan, ignite it, pour it over the sweetbreads and shake the pan gently until the flames die down.
Season with salt, pepper and a little grated nutmeg.
Add the sliced mushrooms and olives and cook for 1 to 2 minutes more.
Stir in the Madeira and simmer for 5 minutes.
Add the lemon juice and the sour cream.
Reheat but do not boil.
Garnish with the fried bread.
Serve at once.