Grilled Sweetbreads with Mushroom Butter

Name: Grilled Sweetbreads with Mushroom Butter
Yield: Serves 4
Cuisine: United States
Ingredients: salt and freshly ground pepper; 1 ounce dried cèpes, morels, or Italian field mushrooms; 2 tablespoons fresh lemon juice; 1 cup veal, beef, or chicken stock or sweetbread cooking liquid; 8 small artichokes; ½ pound butter; 4 small new red potatoes; ¼ cup olive oil; 4 whole braised sweetbreads; ½ cup red bell pepper puree; ¼ cup yellow bell pepper puree; 1 tablespoon fresh thyme leaves, finely chopped; 1 tablespoon chopped fresh parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

There are many ways to serve grilled sweetbreads, but whatever the combination, they should not be sauced except with a butter, chutney, or salsa, or the wonderful crisp grilled exterior will become soggy and some of the nutty flavor will be lost.

Ingredients

4 whole braised sweetbreads
1 tablespoon fresh thyme leaves, finely chopped
¼

Americas
United States
Main course
Spicy

Method

Cook the sweetbreads. When they are cool, mix the thyme and olive oil and rub the sweetbreads with half the oil mixture. Let them marinate for 2 hours.

While the sweetbreads are marinating, simmer the mushrooms and stock for 15 minutes. Let stand for 30 minutes. Strain the mushrooms and set aside. Reduce the stock to about