Sweetbreads Braised with Mushrooms and Cream is simply delicious served with creamed potatoes and peas.2 lb. sweetbreads, soaked in cold water FOR 3 hours, drained, skinned and trimmed
2 oz. butter
2 onions, finely chopped
12 oz. mushrooms, wiped clean and sliced
1 teaspoon salt
½ teaspoon black pepper
10 fl. oz. home-made chicken stock
4 fl. oz. sherry
1 oz. beurre manic
1 fl. oz. double cream
2 tablespoons chopped fresh parsley
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the sweetbreads in a large sauce-pan and cover them with water. Place the pan over moderately high heat and bring the water to the boil. Remove the pan from the heat and set it aside for 10 minutes. Using a slotted spoon, remove the sweetbreads from the pan and drain them on kitchen paper towels. Discard the water. Place the sweetbreads on a board and cut them into ½ inch slices. Set aside.
In a medium-sized flameproof cas-serole, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the mushrooms and sweetbreads and fry for 2 minutes, stirring frequently. Season the mixture with the salt and pepper and pour over the stock and sherry. Increase the heat to high and bring the liquid to the boil. Cover the casserole and place it in the oven. Cook for 20 minutes.
Remove the casserole from the oven. Place the casserole over low heat and stir in the bcurrc manic, a small piece at a time. Cook for 2 minutes, stirring constantly, or until the sauce is fairly thick and smooth. Stir in the cream and cook for 1 minute. Do not allow the mixture to boil. Remove the casserole from the heat.
Transfer the mixture to a warmed serving dish and sprinkle over the parsley. Serve immediately.
Serve Sweetbreads Chinese-Style with fried rice for a tasty meal.