Veal Sweetbreads Recipe
Sweetbreads: 1 cup red wine 3 cups water 3 bay leaves 1 sweetbread Sage leaves (take off stalks and save) Salt and pepper, to taste Flour, for dredging Vegetable oil Jus: 2 shallots, sliced 2 cups mushrooms (I use wild mushroom stems, but sliced button mushrooms work well, too.) 1 cup veal stock 1/2 cup chicken stock 2 to 3 spring onions (Can substitute scallions) In a pot, add red wine, water, bay leaves and sweetbreads and poach for 6 minutes. Remove sweetbreads from liquid and cool. Peel outer skin and cut into 1 to 2 oz. medallions. Press a fresh sage leaf onto each medallion. Season with salt and pepper. For the jus, sweat the shallots and mushrooms, add veal and chicken stocks, then reduce by one-half until slightly thickened. Add a few fresh sage stalks and let steep for a few minutes. Strain. Grill spring onions and chop. Meanwhile, dredge 3 or 4 sweetbread medallions in flour, then pan-fry in vegetable oil until golden brown. Place sweetbreads around onions on plate and spoon jus around. Serves 4 to 6 (as an appetizer).