Up Island Eggs
Creamed Sweetbreads and Oysters
posted Sunday, 4 January 2009
Creamed Sweetbreads and Oysters
2 pair sweetbreads (about 12 oz)
water
vinegar, preferably flavored (tarragon)
2 stalks celery
1/2 bunch parsley or 2 slices of parsley root
flour
ice
1 Tbsp half-hot paprika
4 Tbsp butter
1 cup heavy cream
1 pint oysters, shucked
Soak the sweetbreads in vinegared water for an hour, stirring once or twice. Drain. Put sweetbreads, celery, and parsley into a pot and cover with acidulated water. Bring to a boil and turn heat down to a simmer. Simmer for about five minutes (A little more if the sweetbreads are thick) then transfer the sweetbreads to an ice water bath to cool quickly. When cold, trim and remove membranes and place in a pie pan in a single layer. put another pie pan over the top and put a two to three pound weight in the upper pan. Press the sweetbreads for about 1/2 hour. Then lay the sweetbreads on paper towels to dry.
Mix the paprika with half a cup of flour and dredge the dried sweetbreads to coat them.
Melt the butter in a skillet and saute the sweetbreads until they are a golden color. Add the heavy cream and reduce until thick.
As the butter is heating, cook the oysters in their liquor until they are barely beginning to curl around the edges.
Remove the oysters with a slotted spoon and mix with the sweetbreads. Add oyster liquor until the desired consistency is reached.
Season, if desired, with mace or nutmeg, and.or dry sherry. Serve over toast or rice or crepes.
comments (2)
1. John Palughi left...
Tuesday, 6 January 2009 10:27 am
Now that's more like it. I've had it with chicken tenders, burgers and
fries!!!
2. Tom & Katherine left...
Tuesday, 6 January 2009 10:52 am
John,
As we said to each other as we prepared this dish, you are the only person
we know who would be certain to like this dish.
T&K.