Subject: Sweetbreads with Capers
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 21 2003 - 07:11:19 EDT
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FOOD FUNNY
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Here's some sick food humor from reader Carl Wallander:
A guy returns from a trip and is feeling very ill. He goes to see his
doctor and is immediately rushed to the hospital to undergo a series of
tests. The man wakes up after the tests in a private room at the hospital
and the phone by his bed rings. "This is your doctor," says the voice on
the phone. "We have the results back from your tests, and I'm sorry, you
have an extremely contagious and deadly disease known as G.A.S.H."
"G.A.S.H?" replies the patient. "What the heck is that?"
"It's a combination of Gonorrhea, Aids, Sars, and Herpes," explains the
doctor.
"My gosh, Doc!" screams the man in a panic, "what are we going to do about
it !!?"
"Well, we're going to put you on a diet of pizza, pancakes, quesadillas and
pita bread," says the doctor matter-of-factly.
"Will that cure me?"
"Well no," says the doctor, "but it's the only food that will fit under the
door."
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TODAY'S RECIPE
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Veal sweetbreads (the thymus gland of the calf) require a little
preparation before cooking, but any additional effort is well worth it for
those of us who think this is the best part of the animal.
Sweetbreads with Capers
2-3 pair veal sweetbreads (2 connected lobes)
Salt and freshly ground pepper to taste
All-purpose flour for dusting
1 egg beaten with 1 Tbs (15 ml) water
Bread crumbs for coating
6 Tbs (90 ml) butter
2 Tbs (30 ml) red wine vinegar
3/4 cup (180 ml) beef or veal stock
2-3 Tbs (30-45 ml) capers
Soak the sweetbreads in cold water for at least 3 hours or overnight. Drain
and boil in salted water for 5 minutes. Drain and rinse under cold running
water. Separate the 2 lobes of the sweetbreads, trim away and discard any
fat, membranes, and connective tissue. Cut the sweetbreads into slices
about 1/3 inch (8 mm) thick and season with salt and pepper. Dust the
sliced sweetbreads lightly with flour, dip into the egg mixture, and coat
with bread crumbs on both sides, patting to help the crumbs adhere to the
sweetbreads. Heat half the butter in a large skillet over moderate heat and
fry the sweetbreads until golden brown and crisp on both sides, about 3
minutes per side. Remove the sweetbreads to a warm platter and deglaze the
skillet with the vinegar and beef stock. Whisk in the remaining butter, add
the capers, and spoon the sauce around the sweetbreads. Serves 4 to 6.
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