CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

Sautéed Sweetbreads with Sherry Mustard Butter

Sautéed Sweetbreads with Sherry Mustard Butter

1 pound veal sweetbreads

1 tablespoon oil

1 onion, chopped

2 stalks celery, chopped

½ carrot, peeled and chopped

Bouquet garni of thyme, parsley stems, bay leaf

1 cup white wine

½ teaspoon peppercorns

Clarified butter

 

Sweetbreads must soak in cold water overnight, then be  rinsed and refreshed under cold running water to remove blood.

Sweat onion, carrot and celery in oil for about 10 minutes, then add a bouquet garni a splash of white wine, peppercorns and about 2 quarts of water..  Bring up to a boil quickly, then simmer gently for about10 minutes.  Add your sweetbreads and bring to a boil, then lower heat and cook gently for about 10 minutes. Test the sweetbreads for doneness in an ice bath; they should be firm, but not hard (overcooked) when chilled.  After chilling, place sweetbreads in a pan or in plate with a few pounds weight evenly distributed on top and press for at least an hour.  Clean pressed sweetbreads of outer membranes and fat and any tendons or rubbery bits.  At this point, they will probably have broken into smaller pieces, but if not, you may want to slice them into medallions.  They are now ready to be sautéed.

Season the sweetbreads with salt and pepper.  Dust with flour.  Shake off excess and sauté in a combination of clarified butter and oil until golden brown on all sides.  You may want to add some sliced mushrooms or blanched potatoes and finish cooking together.  Remove from pan, drain on paper towels and serve on plate or platter with sauce ladled over them.  Finished with chopped chives or parsley.

 

Lemon Beurre Blanc

1 cup white wine

juice and zest of 1 lemon

1 tablespoon finely chopped shallots

3-4 oz unsalted butter, cut into cubes

salt

Put wine, juice, zest and shallots into a small non-reactive pot or pan and bring to a boil.

Lower heat and simmer until reduced to about 2 tablespoons liquid.  Whisk in butter a little at a time until sauce is thickened and creamy.  Salt to taste.  Keep warm. Add capers, if desired.

 

Sherry Mustard Butter

2 ounces medium dry sherry

2 tablespoons. sherry vinegar

2 ounces white wine

1 medium shallot, finely chopped

1 teaspoon creole mustard

1 teaspoon dijon mustard

4 ounces butter (small pieces, room temp)

salt and pepper, to taste

 

In a small (1 quart) saucepot, combine first 4 ingredients.  Bring to a boil and simmer 2-3 minutes.  Add cream and continue to a simmer until liquid is reduced to about 3-4 tablespoons.   Reduce heat and whisk in mustard, then butter, 1 tablespoon at a time.  The sauce should be a creamy consistency.  Season with salt and pepper, to taste.  Keep warm.

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