*  Exported from  MasterCook  *
 
                            Braised Sweetbreads
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Fixed
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        sweetbreads -- Calf’s
      1/8  teaspoon      ground mace
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper -- freshly ground
    2      tablespoons   flour
    3      tablespoons   cooking oil -- flavorless
    2      tablespoons   shallot -- finely minced
    1      cup           dry sherry
    1      cup           low sodium chicken broth
      1/2  cup           whipping cream
    2      tablespoons   unsalted butter
                         lemon slice
 
 PREHEAT OVEN TO 375F.
 
 Pat the sweetbreads dry and peel and discard the most  obvious membranes
 without breaking the sweetbreads into small pieces. Mix  mace, salt and
 pepper with flour, and dust the sweetbreads, shaking off the  excess.
 Heat the oil in a heavy, oven-proof frying pan over medium heat on  the
 stove and add the sweetbreads. Cook until they are dark golden on both 
 sides, about 5 minutes per side. Do not crowd the pan or they won't
 brown.  Tilt the pan and pour off any remaining oil and add the
 shallots, wine and  broth and bring to a boil. Cover the skillet and
 transfer to the oven. Turn  temperature to 325F and cook 35 minutes,
 turning once. Remove pan from oven  and use a slotted spoon to transfer
 the sweetbreads to a platter. Add the  cream to the cooking juices and
 quickly boil the liquid until it starts to  become sauce-like, about 10
 minutes. Remove from the heat and whisk in the  butter. When it’s time
 for dinner, strain the sauce over the sweetbreads;  decorate with slices
 of lemon.
 
 
 
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