Though the picture of this dish does it no justice…
- Veal (or lamb) sweetbreads
- Champignon mushrooms
- Madeira Wine
Put the sweetbreads in iced water and soak in the fridge overnight. Change the water several times until it is clean. Make sure the water is cold at all times. The following day, just put them in a pot of cold water, to which 1 teaspoon of lemon juice and 1 teaspoon of salt have been added. Start by cooking the sweetbreads over a low heat. As soon as the water comes to the boil, wait for 5 minutes. Remove the sweetbreads and plunge them into a bowl of cold water and ice. Allow to cool for 5 minutes. Gently pat them dry with a clean cloth. Using a small paring knife, trim the sweetbreads of any fat or small protruding parts and remove the membrane around them. Fold the sweetbreads into a clean cloth, lay them on a plate and press them down with another plate weighing approximately 1 kilo so as to give them shape. This will flatten them and remove all the waste. Leave in the fridge for at least 2 more hours before cooking.
Slice the mushrooms and fry them in a little butter until the liquid has evaporated. Add the Madeira Wine and let simmer for 5 minutes. Turn off the heat.
In a pan, fry the sweetbreads in butter, turning them once, for a full 10 minutes. When cooked, add the mushrooms, top with the broth sauce and serve.