Sweetbreads In A Sherry And Cream Sauce Recipe
Summary
Interest GroupClassic
Ingredients
2 pairs calf s sweetbreads, parboiled and sliced diagonally
1/4 cup flour
2 tablespoons butter, melted
1 1/2 tablespoons warm cognac
2 small truffles, sliced
1/3 pound mushrooms, sliced
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup sweet sherry
3/4 cup heavy cream
Directions
1) Coat the sweetbreads in the flour and brown in the butter.
2) Pour the cognac over the browned sweetbreads and set on fire. Add the truffles, mushrooms, nutmeg, salt, and pepper. Cook over a low flame for 5 minutes.
3) Stir in the sherry and cook for an additional 5 minutes. Mix in the cream and simmer for 3 minutes.
2) Pour the cognac over the browned sweetbreads and set on fire. Add the truffles, mushrooms, nutmeg, salt, and pepper. Cook over a low flame for 5 minutes.
3) Stir in the sherry and cook for an additional 5 minutes. Mix in the cream and simmer for 3 minutes.
Comments
Comments: 2 |
Add a Comment
Samina Tapia says :
Hi KB, truffles here refers to the rare and exotic mushroom and not a chocolate truffle.
Posted on: 11 January 2012 - 11:12am
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