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What You Need:
(To serve 6)
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6 pairs sweetbreads, about 3 pounds
2 tablespoons lemon juice
2 teaspoons salt
2 cups water
2/3 cup sherry
6 tablespoons butter
12 unpeeied mushroom caps, 1½ to
2 inches in diameter, rubbed lightly
with a damp paper towel
SAUCE
½ cup sherry
1 cup heavy cream
2 teaspoons lemon juice
Salt
White pepper
6 circles of white bread, 3½ inches
in diameter, lightly browned on
both sides in 4 tablespoons of hot
butter
6 slices cooked ham, ¼ inch thick,
cut into circles 3½ inches in
diameter
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Translate this recipe:
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| How To Cook: |
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1. To prepare the sweetbreads for poaching, soak them for about 2 hours in enough cold water to cover them, changing the water every 45 minutes or so. Then soak again, for another hour, in 2 quarts of cold water mixed with 2 tablespoons of lemon juice and 2 teaspoons salt. Drain.
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2. Separate the sweetbread lobes, and cut away and discard the soft, white connecting tubes. With a small, sharp knife, pull off as much of the thin outside membrane of the sweetbreads as you can without tearing the delicate flesh.
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3. Place the sweetbreads in a 2-quart enameled or stainless-steel saucepan, and add 2 cups of water and 2/3 cup of sherry. If the liquid doesn't quite cover the sweetbreads, add more water.
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4. Bring to a simmer over moderate heat, then lower the heat and cook as slowly as possible, uncovered, for about 15 minutes. Drain, plunge into cold water for 5 minutes, then drain again. Pat dry with paper towels.
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5. Over moderate heat, melt 4 tablespoons of the butter in a 10-inch enameled or stainless-steel skillet, and when the foam subsides add the sweetbreads. Cook them on each side for about 3 minutes, or until they are a delicate brown. Remove to a platter.
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6. Melt the remaining butter in the skillet and cook the mushrooms briskly for a minute or two on each side to brown them lightly, then put them aside with the sweetbreads.
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7. Pour off all but a thin film of the butter from the pan and pour in the ½ cup of sherry. Over high heat, boil briskly for 2 minutes, then add the cream and boil rapidly for about 5 minutes, or until it thickens enough to coat a spoon.
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8. Add the lemon juice and season with as much salt and white pepper as you think it needs. Put it aside. Preheat the oven to 375°. Arrange the toast rounds in individual 4- to 5-inch shallow ramekins. Top each round with a slice of ham, then a pair of sweetbreads and, finally, the mushroom caps.
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9. Pour equal amounts of the sauce over each cap and cover with individual glass bells. Heat in the middle of the oven for 12 to 15 minutes and serve at once.
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