Sweetbread Vol Au Vents Recipe
Ingredients
| Sweetbreads | 1 Pound, blanched | |
| Stock | 1 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Butter | 2 Tablespoon | |
| 1/4- lb (125 g) mushrooms, chopped | ||
| Flour | 1 Tablespoon | |
| 6 black olives, pitted and sliced | ||
| Cream | 3 Tablespoon | |
| 8 small vol-au-vent cases, 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.
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.
Chef
