Subj : Top Parisian Noshes - 22
To   : All
From : Dave Drum
Date : Sun Mar 05 2023 14:25:00

The Sweetbreads at Amarante: A word of warning greets would-be diners on
the Amarante website: Are you and the restaurant mutually compatible? Do
you have the same likes (butter, not-overcooked meat and fish) and
dislikes (elaborately plated dishes, Coca-Cola)? If it's a match, email
or text the chef Christophe Philippe’s cell any time of day to arrange
your next visit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweetbreads w/Madeira Sauce
 Categories: Offal, Herbs, Vegetables, Wine, Mushrooms
      Yield: 4 servings
 
  1 1/2 lb Fresh sweetbreads (3 lobes)
           Salt & fresh ground pepper
      1    Bay leaf
      2    Sprigs fresh parsley
    1/4 ts Dried thyme
      6    Peppercorns
    1/2 c  Flour
      3 tb Oil
      3 tb Butter
      3 tb Fine chopped shallots
    3/4 lb Whole mushrooms; rinsed,
           - drained, quartered
    1/3 c  Madeira wine
      1 c  Chicken broth
      1 ts Tomato paste
      1 tb Fine chopped parsley
 
  Place the sweetbreads in a saucepan and add cold water
  to cover. Add salt, bay leaf,parsley,thyme and
  peppercorns. Bring to a boil and cook 5 minutes. Drain
  thoroughly.
  
  Slice each lobe on the bias into four pieces of equal
  thickness. Sprinkle the slices on both sides with salt
  and pepper.
  
  Dredge the slices in flour and shake off excess.
  
  Heat the oil and 1 tablespoon of the butter in a large,
  heavy skillet. Add the sweetbread slices and cook 5
  minutes on one side or until golden brown and slightly
  crisp. Turn the slices and cook 5 minutes or until
  golden brown and crisp. Transfer to a heated platter.
  
  Pour off any fat remaining in the skillet and add 1
  tablespoon butter. Add the shallots and mushrooms and
  stir. Cook until the mushrooms are wilted.
  
  Sprinkle the mushroom mixture with the Madeira and stir.
  Add the broth and tomato paste, and bring to a boil. Add
  the sweetbread slices in one layer. Cover closely and
  cook 5 minutes.
  
  Transfer the sweetbread slices to a warm platter. Swirl
  the remaining tablespoon of butter into the sauce and
  pour it over the sweetbreads. Sprinkle with parsley and
  serve.
  
  By: Pierre Franey
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When correctly viewed, everything is lewd" -- Tom Lehrer.
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