Sweetbreads With Madeira Sauce

Ingredients

• 3 lobes fresh sweetbreads, about 1 1/2 pounds
• Salt to taste if desired
• 1 bay leaf
• 2 sprigs fresh parsley
• ¼ teaspoon dried thyme
• 6 peppercorns
• Freshly ground pepper to taste
• ½ cup flour
• 3 tablespoons corn, peanut or vegetable oil
• 3 tablespoons butter
• 3 tablespoons finely chopped shallots
• ¾ pound whole mushrooms, rinsed, drained and quartered
• ⅓ cup Madeira wine
• 1 cup fresh or canned chicken broth
• 1 teaspoon tomato paste
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    604 calories; 44 grams fat; 17 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 28 grams protein; 402 milligrams cholesterol; 574 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the sweetbreads in a saucepan and add cold water to cover. Add salt, bay leaf,parsley,thyme and peppercorns. Bring to a boil and cook 5 minutes. Drain thoroughly.
2. Slice each lobe on the bias into four pieces of equal thickness. Sprinkle the slices on both sides with salt and pepper.
3. Dredge the slices in flour and shake off excess.
4. Heat the oil and 1 tablespoon of the butter in a large, heavy skillet. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp. Turn the slices and cook 5 minutes or until golden brown and crisp. Transfer to a heated platter.
5. Pour off any fat remaining in the skillet and add 1 tablespoon butter. Add the shallots and mushrooms and stir. Cook until the mushrooms are wilted.
6. Sprinkle the mushroom mixture with the Madeira and stir. Add the broth and tomato paste, and bring to a boil. Add the sweetbread slices in one layer. Cover closely and cook 5 minutes.
7. Transfer the sweetbread slices to a warm platter. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads. Sprinkle with parsley and serve.

30 minutes