Source:

Gerard's Relais de Lyon, Seattle, Washington

Serves/Makes:2 or more

Ingredients

• 1 lb (.5 kg) sweetbreads
• 20 asparagus tips
• 15 shiitake mushrooms
• 1 cup (225 ml) diced carrots
• 1 cup (225 ml) diced onions
• 1/2 cup (125 ml) diced celery
• 1/4 cup (60 ml) diced shallots
• 6 fresh garlic cloves
• 1/4 cup (60 ml) green cardamon pods
• 1/2 cup (125 ml) dry white vermouth
• 1-1/2 cups (350 ml) cream
• 1 sprig thyme
• 1 bay leaf
• 1-1/2 cups (350 ml) chicken or veal stock
• olive oil
• salt and pepper

Preparation

• Dice the carrots, celery, onion, garlic, and shallots into 1/4 inch squares. Saute them in hot oil.
• Add a sprig of thyme and bay leaf.
• Remove from heat and place sweetbread on top.
• Season on both sides with salt and pepper.
• Place a tbsp of butter on top of each piece and bake at 375 degrees (200 C.) for 30 minutes or until evenly firm.
• While the sweetbreads are braising, blanch the asparagus tips in boiling salted water, then cool them in ice water to keep them green and crisp.
• Cut the stems off the mushroooms. Take the stems and add them to the vegetables in the sweetbread pan.
• Slice the mushroom caps into 1/4 inch strips and saute them in hot olive oil, with a whole clove of garlic until golden. Discard the garlic, season with salt and pepper, and set aside.
• Place sweetbreads on a plate to cool down and add vermouth and cardamon pods to the pan with the vegetables.
• Reduce by half and add stock.
• Reduce by half again. Add cream and season to taste.
• Strain into a sauce pan. Reduce until it reaches a light and creamy consistency (not thick, but rather brothy).
• Remove fat, skin, and dry parts from the sweet breads, and slice.
• Add sliced sweetbreads, asparagus, and mushroooms. Bring to a boil.
• Serve in deep soup bowls.

Comments

A rich, creamy sweetbread appetizer for a special occasion.