Text 1787, 83 rader
Skriven 2008-02-02 11:41:17 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SWEETBREADS  80202
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> A meat dish for dessert??

 JW> There are precedents. In days gone by, formal banquets would have
 JW> several desserts after the piece de resistance. One would be a cheese
 JW> tray to nibble on with the last of the wine, at least one would be
 JW> sweet and one or more could easily be a savory tidbit that could
 JW> have just as easily been at the beginning of the meal as an
 JW> appetizer. The final one would be a sweet extravaganza rivalling the
 JW> piece de resistance in indulgence, luxury and complexity.

Formal dinners doubtless vary from country to country, and it is many
years since I attended a British (or colonial) formal banquet, but I
thought that the cheese came right at the end, with the last of the
red, and the first of the fortified (port, muscat, madiera).  To me the
rich, oiliness of brains or sweetbread would fit in better at the
beginning of the meal, with a flinty Clare riesling, in an entree-sized
serving or a pre-fish appetiser, before moving on to the main course of
hearty roasts and a robust shiraz.   Your "sweet extravaganza" would be
accompanied by a nice sparkling white.  (Carefully avoiding using
"champagne" so as not to offend the Frogs).

Something like this would be glorious!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Morels Stuffed with Sweetbreads (After Tabourdiau)
 Categories: Main dish, Offal, Vegetables, French, Lamb
      Yield: 4 Servings
 
    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: 05-28-96 (F) Cooking Ä
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)