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Sauteed Sweetbreads Saint Medard

Western.Chefs's picture
Ingredients
  Calf's sweetbreads 1 , soaked, blanched and trimmed
  Seasoned flour 2 Tablespoon
  Butter 4 Tablespoon
  Oil 1 Tablespoon
  Brandy 1 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  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
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Drink: 
Alcohol
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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