Morels Stuffed with Sweetbreads (After Tabourdiau)

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Title: Morels Stuffed with Sweetbreads (After Tabourdiau)
Yield: 4 Servings
Categories: Mushrooms, Sweetbreads, French, Lamb, Meats


500 g Morels
50 g Onion, minced fine
20 g Shallots, minced fine
5 g Chervil, minced
Salt & pepper
400 g Lamb sweetbreads
300 ml Veal or chicken stock (abt)
300 ml Port wine (about)
1 Thyme sprig
1 Bay leaf
Salt & pepper
5 g Chervil, minced
1 Egg yolk
Flour & water for paste

Trim, rinse and drain the morels.

Cut the stems off and hash them fine. Saute these with onion, shallot, and
chervil in a little butter. Season with salt and pepper. Set this duxelles
aside to cool.

Blanch and clean the sweetbreads. Put them in a saucepan with a mixture of
stock and Port wine and the herbs; bring this to a boil and reduce heat to
low. Add the sweetbreads and allow to cook over low heat for about 1/2 an
hour. Drain and cool the sweetbreads.

Chop the sweetbreads and mix them with the duxelles. Season again with salt
and pepper and chervil. Moisten with some of the braising juice as
necessary. Bind with the egg yolk. Put the mixture into a pastry bag and
pipe it into the morels.

Saute the morels in butter. Remove them with a slotted spoon to a baking

Combine the braising liquid with the mushroom juice; reduce this by half
and pour it over the morels.

Cover the baking dish and seal it with a flour paste. Set this dish in a
larger dish half full of hot water. Bake the whole in a hot oven for 20
min. Recipe posted by Michael Loo

From: Ian Hoare Date: 05-23-96 (20:21) Winquest Pc
(199) Cooking