Morels Stuffed with Sweetbreads (After Tabourdiau)

Title:
Morels Stuffed with Sweetbreads (After Tabourdiau)

Yield:
4 Servings

Categories:
Mushrooms,
Sweetbreads,
French,
Lamb,
Meats




Ingredients:





   500 g  Morels


    50 g  Onion, minced fine


    20 g  Shallots, minced fine


     5 g  Chervil, minced


          Butter


          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


          Butter


          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


 dish.


 


 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