humbletx
May 18th, 2009, 12:11 PM
a caper lemon sauce...
have your local butcher yank out a couple pounds of thymus glands for ya - poach'em in a favorite stock - the trinity, garlic, peppercorns, etc. till they are firm. Don't overcook'em. Save a couple cups of the poaching liquid - make sure you strain.
Allow them to cool - then remove funny looking stuff covering them.. Then slice'em up - salt/pepper then a light dusting with pecan flour.. Saute' using butter - till they are brown in color and crispy.. Take'em outta the pan - keep'em hot -.
Now the stuff left in the pan - shallots & garlic to your personal taste/level - wilt. Pour in lemon juice (at some lime juice for a) - capers - then deglace.
Add cream - the real deal and a some of the saved poaching liquids. Reduce till the stuff covers the back of a spoon.
Put the wonderful sweetbreads on a platter - then the lemon cream sauce. Some chives and lemon zest as a garnish..
With a twist or two - this will work with liver toooo.
have your local butcher yank out a couple pounds of thymus glands for ya - poach'em in a favorite stock - the trinity, garlic, peppercorns, etc. till they are firm. Don't overcook'em. Save a couple cups of the poaching liquid - make sure you strain.
Allow them to cool - then remove funny looking stuff covering them.. Then slice'em up - salt/pepper then a light dusting with pecan flour.. Saute' using butter - till they are brown in color and crispy.. Take'em outta the pan - keep'em hot -.
Now the stuff left in the pan - shallots & garlic to your personal taste/level - wilt. Pour in lemon juice (at some lime juice for a) - capers - then deglace.
Add cream - the real deal and a some of the saved poaching liquids. Reduce till the stuff covers the back of a spoon.
Put the wonderful sweetbreads on a platter - then the lemon cream sauce. Some chives and lemon zest as a garnish..
With a twist or two - this will work with liver toooo.