Sweetbread in Cardamon Cream
- Gerard's Relais de Lyon, Seattle, Washington
Serves/Makes:2 or more
- 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
- 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.
- A rich, creamy sweetbread appetizer for a special