Sweetbreads with Asparagus and Pate Cream Recipe
Ingredients
| Sweetbreads | 1 Kilogram | |
| Lemon juice | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Seasoned flour - as required | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Egg glazing - as required | ||
| Breadcrumbs - as required | ||
| Butter or oil - 1 1/2 tablespoons | ||
| Asparagus spears | 1 Can (10oz) | |
| Dry vermouth | 1 1/2 Tablespoon | |
| Dijon style Mustard | 1 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Liver | 1 Can (10oz) | |
| Nutmeg - to taste, freshly grated | ||
| Lemon wedges - few | ||
Directions
GETTING READY
1) Immerse the veal sweetbreads in cold water and soak for about 1 hour;
drain and skin the sweetbreads.
2) In a saucepan, cover the sweetbreads with about 5 cups water.
3) Add the salt and lemon juice, cover, bring to a boil and simmer for 20 minutes.
4) Drain, place the sweetbreads between two plates, weight on top to press. Stand overnight until the sweetbreads are cold and set.
5) Slice the sweetbreads into squares or break into clusters.
MAKING
6) Toss the sweetbreads in seasoned flour until thoroughly coated.
7) Dredge each piece in egg glazing and then coat well with breadcrumbs.
8) In a skillet, fry the sweetbreads in oil or butter until evenly golden, drain on paper towels and keep hot.
9) In the same skillet, saute the asparagus spears in butter; remove and keep with the sweetbreads.
10) In the skillet, add the Vermouth, mustard and cream and stir until thoroughly mixed.
11) Cover and cook over a medium heat until the cream is reduced in volume and acquires a slightly thick consistency.
FINALIZING
12) Remove from heat, then combine the cream with the pate until it is smooth.
13) Taste the pate cream and adjust the seasoning, if needed
14) Spoon the pate cream all over the sweetbreads and asparagus.
SERVING
15) Sprinkle lightly with nutmeg and serve the Sweetbreads with Asparagus and Pate Cream with a few lemon wedges.
1) Immerse the veal sweetbreads in cold water and soak for about 1 hour;
drain and skin the sweetbreads.
2) In a saucepan, cover the sweetbreads with about 5 cups water.
3) Add the salt and lemon juice, cover, bring to a boil and simmer for 20 minutes.
4) Drain, place the sweetbreads between two plates, weight on top to press. Stand overnight until the sweetbreads are cold and set.
5) Slice the sweetbreads into squares or break into clusters.
MAKING
6) Toss the sweetbreads in seasoned flour until thoroughly coated.
7) Dredge each piece in egg glazing and then coat well with breadcrumbs.
8) In a skillet, fry the sweetbreads in oil or butter until evenly golden, drain on paper towels and keep hot.
9) In the same skillet, saute the asparagus spears in butter; remove and keep with the sweetbreads.
10) In the skillet, add the Vermouth, mustard and cream and stir until thoroughly mixed.
11) Cover and cook over a medium heat until the cream is reduced in volume and acquires a slightly thick consistency.
FINALIZING
12) Remove from heat, then combine the cream with the pate until it is smooth.
13) Taste the pate cream and adjust the seasoning, if needed
14) Spoon the pate cream all over the sweetbreads and asparagus.
SERVING
15) Sprinkle lightly with nutmeg and serve the Sweetbreads with Asparagus and Pate Cream with a few lemon wedges.
Chef
