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Recipe : *** Morels Stuffed With Sweetbreads

Morels Stuffed With Sweetbreads
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Course:
Main Dish

Practical information

  • Prep time
    45 min
  • Cooking
    50 min
  • Ready in
    1 h 35
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Stuffed, sweetbreads

Recipe's Ingredients

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  • butter
  • salt and pepper
  • 1 thyme sprig
  • 1 bay leaf
  • 1 egg yolk
  • flour and water for paste
  • 500 g morels
  • 50 g onion
  • 20 g shallots
  • 5 g chervil
  • 400 g lamb sweetbreads
  • 300 ml veal or chicken stock (abt)
  • 300 ml port wine

  • Recipe preparation steps

  • 1
    Trim, rinse and drain the morels .Cut the stems off and hash them fine.
  • 2
    Sauté these with onion, shallot, and chervil in a little butter.
  • 3
    Season with salt and pepper.
  • 4
    Set this duxelles aside to cool.Blanch and clean the sweetbreads.
  • 5
    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.
  • 6
    Add the sweetbreads and allow to cook over low heat for about 1/2 an hour.
  • 7
    Drain and cool the sweetbreads.
  • 8
    Chop the sweetbreads and mix them with the duxelles.
  • 9
    Season again with salt and pepper and chervil.
  • 10
    Moisten with some of the braising juice as necessary.
  • 11
    Bind with the egg yolk.
  • 12
    Put the mixture into a pastry bag and pipe it into the morels.Sauté the morels in butter.
  • 13
    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.
  • 14
    Set this dish in a larger dish half full of hot water.
  • 15
    Bake the whole in a hot oven.
  • Ready !