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Sweetbread Recipe

Name: Maison Lacour French Restaurants Sweetbread Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 grams Sweetbreads (veal or lamb); 1 tsp Salt; 500 ml Cold water; 250 ml White wine; 200 ml Heavy cream; 50 ml Cognac; 1 medium Onion, diced; 2 cloves Garlic, minced; 1 leaf Bay leaf; 2 tsp Thyme, fresh; 5 whole Black peppercorns; 300 grams Assorted mushrooms (cremini, shiitake, etc.); 2 tbs Butter; 1 tsp Salt; 1 tsp Black pepper, fresh ground

Inspired by Maison Lacour French Restaurant

Time1h

Serves4

Poached in white wine, cream, & cognac, assorted mushrooms

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Ingredients

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Sweetbread Preparation

1 1/8 lb (500 grams) Sweetbreads (veal or lamb)

1 tsp Celtic sea salt

2 1/8 cup (500 ml) Cold water

Poaching Liquid

1.06 cup (250 ml) White wine

7/8 cup (200 ml) Heavy cream

3 3/8 tbsp (50 ml) Cognac

1 medium Onion, diced

2 cloves Garlic, minced

1 leaf Bay leaf

2 tsp Thyme, fresh

5 whole Black peppercorns

Mushroom Mixture

10.6 oz (300 grams) Assorted mushrooms (cremini, shiitake, etc.)

2 tbs Butter

1 tsp Celtic sea salt

1 tsp Black pepper, fresh ground

Method

Sweetbread Preparation

Soak the Sweetbreads

Place the sweetbreads in cold water with salt. Let them soak for about 1 hour to remove impurities.

Blanch the Sweetbreads

After soaking, drain and rinse the sweetbreads. Bring a pot of water to a boil, then add the sweetbreads and blanch for 5 minutes. Drain and let cool, then remove any membranes and sinew.

Poaching

Prepare the Poaching Liquid

In a large pot, combine the white wine, heavy cream, cognac, diced onion, minced garlic, bay leaf, thyme, and black peppercorns. Bring to a simmer over medium heat.

Poach the Sweetbreads

Once the poaching liquid is simmering, gently add the prepared sweetbreads. Cover and poach for about 20-25 minutes until cooked through.

Remove and Rest

Carefully remove the sweetbreads from the poaching liquid and set aside to rest for 5 minutes before slicing.

Mushroom Mixture

Sauté the Mushrooms

In a skillet, melt the butter over medium heat. Add the assorted mushrooms and sauté for about 5-7 minutes until they are browned and tender.

Season the Mushrooms

Add salt and freshly ground black pepper to the mushrooms. Stir well and cook for an additional 2 minutes.

Serving

Plate the Dish

Slice the poached sweetbreads and arrange them on a plate. Top with the sautéed mushrooms and drizzle with some of the poaching liquid for added flavor.