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Preparation
Soak the sweetbreads in a bowl of cold water for 1 hour, changing the water 2 or 3 times.
Poach the sweetbreads 5-7 minutes in a pot of hot water.
Remove sweetbreads, place between 2 clean cloths and press for 2 - 3 hours to extract excess water.
Clean and trim sweetbreads, removing fat and cartilage. Set aside.
In a skillet, heat oil and butter. Season sweetbreads.
Brown sweetbreads and mushrooms.
Add chopped shallots and cook covered 1 - 2 minutes to sweat.
Deglaze skillet with Madeira. Add white wine and reduce by half.
Add stock, bring to a boil and reduce to 1 cup (250 mL) liquid.
Add cream, bring to a boil and cook sauce 3 minutes.
Return sweetbreads and mushrooms to the skillet and heat through.
Serve over egg noodles or in vol-au-vents.