CookEat Recipe
Curried Sweetbreads and Mushrooms Everett
Sweetbread pieces and mushrooms in a sherry, cream and curry sauce, served with toast.
Method
Steps
Step 1
Clean and trim the four fresh raw calf heart sweetbreads. Soak for one and a half hours in the refrigerator at 40°F or colder in three changes of cold drinking water. Drain, plunge into fresh boiling water with one teaspoon salt for about three minutes and continue gentle cooking until the thick centre of each sweetbread reaches 75°C for thirty seconds before any cooling or coating. Drain and cut each into six equal pieces.
Step 2
Heat the two ounces butter in a saucepan. Add all twenty-four sweetbread pieces and the twelve peeled and cleaned medium round mushrooms. Season with one level teaspoon salt and a little finely ground white pepper, toss gently, cover and cook gently on the hob until golden, tossing occasionally.
Step 3
Add one level tablespoon flour and two light teaspoons Oriental curry powder and toss. Add half a gill sherry, one gill cream and three-quarters of a gill pasteurized milk. Cook briskly for ten minutes, stirring, until the flour is fully cooked and the whole mixture is hot throughout to 75°C for thirty seconds.
Step 4
Add the remaining one ounce butter and gently shake the pan until incorporated. Arrange on a hot dish and serve promptly with freshly toasted plain bread.
Cooked it? Rate it.
Cooked 0 times