CookEat Recipe
Sweetbreads en Coquilles
Thinly sliced calf heart sweetbreads in a milk, cream and port sauce, enriched with egg yolks and baked in table shells with a little Parmesan.
Method
Steps
Step 1
Have the frying pan, sauce ingredients and six food-purpose table-shell baking dishes rated for at least 350°F ready. Preheat a conventional oven to 350°F. Put the six raw calf heart sweetbreads in cold water and soak for two hours in the refrigerator at 4°C or below. Keep them separate from ready-to-eat foods and use clean utensils.
Step 2
Lift the sweetbreads from their soaking water and lower them into separate fresh boiling water for five minutes. Remove, drain, trim well and cut into thin slices. This blanch is preliminary: continue directly into the hot frying pan, without serving, cooling or refrigerating the partly cooked sweetbreads for later.
Step 3
Heat ONE of the two tablespoons butter in the frying pan and cook the slices for about ten minutes, tossing well. Check each piece with a suitable thin probe at its thickest centre and continue until at least 71.1°C before adding the egg liaison later. Keep them hot during the immediate sauce assembly.
Step 4
In another saucepan heat the SECOND tablespoon butter and mix in the two tablespoons flour. Add the one gill milk, one gill cream and half gill port wine. Season with the teaspoon salt, saltspoon cayenne and saltspoon ground nutmeg. Mix thoroughly, add all the cooked sweetbread slices and cook gently for about five minutes.
Step 5
Mix the TWO actual yolks from commercially pasteurized shell eggs with the ADDITIONAL tablespoon cream. Gradually blend in a little hot sauce to temper them, then gradually stir the yolk mixture into the saucepan. Cook gently while stirring for about two minutes, avoiding a hard boil that could curdle the liaison.
Step 6
Divide the complete preparation evenly among SIX clean oven-safe table shells. Sprinkle the ONE tablespoon grated Parmesan over all six in total. Put the shells on a baking tray and bake at 350°F for about ten minutes, until thoroughly hot with a modest melted and lightly coloured topping. Check the centre of EACH filled shell reaches at least 74°C for this egg-containing dish, continuing gently if needed. Put on a hot serving dish and serve promptly.
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