The best delicious Morels Stuffed With Sweetbreads (after Tabourdiau) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Morels Stuffed With Sweetbreads (after Tabourdiau) recipe today!
Hello my friends, this Morels Stuffed With Sweetbreads (after Tabourdiau) recipe will not disappoint, I promise! Made with simple ingredients, our Morels Stuffed With Sweetbreads (after Tabourdiau) is amazingly delicious, and addictive, everyone will be asking for more Morels Stuffed With Sweetbreads (after Tabourdiau).
What Makes This Morels Stuffed With Sweetbreads (after Tabourdiau) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Morels Stuffed With Sweetbreads (after Tabourdiau).
Ready to make this Morels Stuffed With Sweetbreads (after Tabourdiau) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Yields
4 Servings
Leave a Reply