1 1/2 lb Calf’s sweetbreads
1/8 ts Ground mace
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Flour
3 tb Flavorless cooking oil
2 tb Finely minced shallots
1 c Dry sherry
1 c Low-sodium chicken broth
1/2 c Whipping cream
2 tb Unsalted butter
Lemon slices
PREHEAT OVEN TO 375F. Pat the sweetbreads dry and peel and discard the most
obvious membranes without breaking the sweetbreads into small pieces. Mix
mace, salt and pepper with flour, and dust the sweetbreads, shaking off the
excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on
the stove and add the sweetbreads. Cook until they are dark golden on both
sides, about 5 minutes per side. Do not crowd the pan or they won’t brown.
Tilt the pan and pour off any remaining oil and add the shallots, wine and
broth and bring to a boil. Cover the skillet and transfer to the oven. Turn
temperature to 325F and cook 35 minutes, turning once. Remove pan from oven
and use a slotted spoon to transfer the sweetbreads to a platter. Add the
cream to the cooking juices and quickly boil the liquid until it starts to
become sauce-like, about 10 minutes. Remove from the heat and whisk in the
butter. When it’s time for dinner, strain the sauce over the sweetbreads;
decorate with slices of lemon.
From
Yields
4 Servings