Paupiettes of Turkey, Sweetbreads And Mushrooms

Ingredients

• 2 tablespoons unsalted butter
• ½ tablespoon vegetable oil
• 2 tablespoons finely minced shallots
• 2 prepared uncooked paupiettes of turkey stuffed with sweetbreads and mushrooms
• 2 tablespoons dry white wine
• 6 tablespoons veal stock
• 4 ounces fresh mushrooms, sliced thin
• 1 tablespoon Cognac or brandy
• 2 tablespoons heavy cream or creme fraiche (optional)
• Salt and freshly ground black pepper to taste
• ½ tablespoon chopped chervil

2 servings

Preparation

1. Heat 1 tablespoon of the butter and the vegetable oil in a heavy 2- to 3-quart saucepan or heat-proof casserole. Add half the shallots, and cook over medium heat until lightly browned. Add the paupiettes, and briefly brown them on both sides.
2. Add the wine and stock to the saucepan, cover and cook over medium-low heat for about 35 minutes, or until the juices run clear and an instant-read thermometer registers 150 degrees when inserted into the center. Remove the paupiettes from the pan.
3. While the paupiettes are cooking, heat the remaining butter in a skillet. Add the mushrooms and remaining shallots, and cook over high heat until the mushrooms are lightly browned. Stir in the Cognac, scrape the pan, and set aside.
4. When the paupiettes have been removed from the pan, stir in the contents of the skillet. Cook briefly, until the sauce is lightly thickened. If desired, the cream can be added at this point and the sauce cooked for a few minutes longer. Season with salt and pepper.
5. Return the paupiettes to the pan briefly to reheat them, basting with the sauce, then serve, sprinkled with the chervil.

1 hour